Monday, November 10, 2014

Crockpot Beef Stew Recipe

I've got yet another crockpot recipe to share with you, this time a family pleasing Beef Stew.  With the chill in the air (that's a stretch here in AZ, but it's starting to cool down) this is a perfect Fall recipe!  

Crockpot Beef Stew
2-3 pounds cubed beef stew meat 
¼ cup all-purpose flour 
salt and pepper 
3 tablespoons olive oil 
4 cloves garlic, minced 
1 cup carrots (sliced)
4 large potatoes, cubed (I used red potatoes)
1 tablespoon dried parsley 
1 bag (10 ounces) frozen pearl onions, thawed and drained 
6 oz fresh mushrooms, whole
1 ¼ cup red wine 
1 cup beef stock 
3 sprigs fresh thyme (or 1 Tbsp dried)
3 bay leaves 

1. Place meat in a large plastic bag. Combine ¼ cup flour with ½ teaspoon salt; pour into the bag with the meat, and shake to coat. Remove from the bag and tap the excess flour from the meat. 

2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Remove meat and in the same skillet, add the garlic and cook for about 1 minute. Pour in the wine and stir to dislodge any browned bits on the pan bottom. Add the stock, thyme sprigs and bay leaves, and pour contents of the pan over the beef in the slow cooker. Add the carrots, potatoes, parsley, mushrooms and pepper. Stir in pearl onions. 

3. Cover, and cook on high for 30 minutes. Reduce heat to low and cook for 6 hours or until meat is fork tender.  Remove the bay leaves before serving.  Add more parsley, pepper and salt to taste.

For a different Beef Stew recipe check out:
Spring/Summer Vegetable Beef Stew

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