The Perfect Winter Meal: Hearty And Savory Beef Stew

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I love my slow cooker.  I mean, who wouldn't?  Have your meal all prepared, throw it all in the slow cooker, turn it on, and walk away.  This slow cooker recipe is a wonderful, hearty meal with not much in the way of preparation; 30 minutes at the most.  The end result will warm you from the inside out!

Ingredients:

• 3 pounds of cubed stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 1/4 teaspoon dried rosemary
• 3 tablespoons olive oil
• 1 cup baby carrots
• 3 large potatoes, cubed
• 1 teaspoon ground black pepper
• 2 cups of boiling water
• 1 package of dry onion soup mix
• 4 teaspoons onion powder
• 1/4 cup red wine (optional-- I have also used marsala cooking wine, and it was good as well)
  

Steps:

Combine the flour and the salt together in a large plastic zip-top bag.

Add the cubed stew meat to the bag. Seal bag, and shake to evenly coat the meat with the flour and salt mixture.

 


















In a large skillet, add the olive oil and heat over low heat.

When the oil has heated, add the coated meat, and brown on all sides.

While the meat is browning, peel and chop the potatoes and add them to the slow-cooker, along with the carrots, parsley, and pepper.

When the meat is browned, add it to the slow cooker.

**NOTE--the meat only has to be browned, not cooked completely through.  The slow cooker will cook it through.**

Bring 2 cups of water to a boil and add the dry soup mix, stirring thoroughly to combine.

Add the red wine (if desired) to the prepared soup, then transfer soup/wine mix to the skillet that the meat was browned in. Use the liquid to loosen the meat bits on the bottom of the skillet.

After the pieces are lifted of the bottom, add the mixture to the slow cooker, and mix all of the ingredients well.

Cover stew and cook on the high setting for 1 hour.

Reduce heat to the low setting, and cook for an additional 5 hours.

Serve this delicious and hearty stew with french bread or buttery crackers.

Enjoy!
     ~ Chef Megs