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Slow Cooker Beef Stew Recipe

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This recipe for Slow Cooker Beef Stew is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. olive oil
2 t. minced garlic
2 lbs. beef chuck (1-2 inch cubes)
¼ c. flour + ½ t. meat tenderizer to coat meat
5-10 red potatoes, quartered
2 c. sliced carrots, about 3-4
2 c. sliced celery, 3-4 stalks
1 c. red wine
1 c. beef stock/broth
1 can 14.5 oz. diced tomatoes, drained
1 bay leaf
½ t. dried thyme
1 t. dried parsley
½ t. allspice
8 oz. mushrooms, sliced
2 t. cornstarch
salt & pepper to taste
Directions:
Directions:
1. Put all veggies except mushrooms into crockpot.
2. Heat large skillet on high. Add 2 T. oil. Add garlic and beef. Sear about 2 minutes each side. Transfer beef out of pan and into crockpot.
3. Return pan to heat. Add 2 T. oil. Add in the wine and broth slowly. Once it boils, pour into crockpot making sure to get all the brown bits from bottom of pan.
4. Add spices,seasonings, bay leaf and mushrooms to crockpot and stir gently.
5. Cook on low 8-10 hours. About 30 minutes before serving, ladle ½ cup of liquid. Whisk 2 t. cornstarch into liquid. Add back to stew and stir gently. This will thicken the sauce.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 hours

 

 

 

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