Ingredients: |
Ingredients: 2 to 3 tbsp. olive oil
2 lbs. beef stew meat, cut into small pieces
kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, minced
1 lb. small red potatoes, peeled and cut into quarters
3 celery ribs, sliced into thick pieces
4 to 5 carrots, peeled and cut into thick pieces
8 oz. white mushrooms, sliced
2 to 3 tbsp. fresh parsley, chopped
1/4 tsp. dried thyme (optional)
14.5 oz. can diced tomatoes
32 oz. beef broth
1/2 to 1 cup dry red wine
2 to 4 tsp. cornstarch
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Directions: |
Directions:Heat 2 to 3 tablespoons of olive oil in frying pan over medium heat. Add meat, sprinkle with kosher salt and pepper. Brown meat on both sides, about 4 to 5 minutes. Do not let the meat cook all the way through. Remove meat from pan. Sauté diced onion in same hot pan with beef drippings until softened. Add garlic and cook an additional 2 to 3 minutes. Add 1 to 2 teaspoons of red wine and beef broth to pan to deglaze onion and garlic mixture. Cook until most of the liquid is absorbed. Remove from heat. Add beef to Crock-Pot, then follow with potatoes, deglazed onions/garlic mixture, celery, carrots, mushrooms, parsley and optional thyme. Add can of diced tomatoes with liquid. Add remaining beef broth and wine. Add kosher salt and freshly ground black pepper to taste. Cover and cook on low for 10 to 12 hours or until beef is tender. About 30 minutes prior to serving, ladle out 1/2 cup of liquid from stew, whisk in 2 teaspoons of cornstarch, and gently stir the mixture back into stew. This will help to thicken the stew. You can repeat this process every 15 minutes, as needed, until desired thickness is achieved. |
This recipe for Crock-Pot Beef Stew is from