Sunday, December 18, 2011

Recipe #144: Crock Pot Stew

Best.  Stew.  EVER.  I love this and will be making it again.  I'm glad I made a ton so there would be leftovers- those are just as good!  I added peas in the last half hour of cooking and skipped the corn starch part (ok yeah I forgot that part...)  Served it up with a loaf of Tastefully Simple beer bread!


  • 3 pounds cubed beef stew meat (I bought already-cubed meat at the store)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 3 tablespoons Worcestershire sauce
  • 1 pound carrots, peeled and cut into 2-inch pieces
  • 4 large potatoes, cubed
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons ground black pepper
  • 2 cups boiling water
  • 2 (1 ounce) envelopes onion soup mix
  • 3 tablespoons butter
  • 3 large onions, quartered (I used two because I was running out of room)
  • 2 tablespoons minced garlic
  • 1/2 cup burgundy wine  (I used merlot)
  • 2 (6 ounce) packages fresh button mushrooms, halved
  • 1/4 cup warm water
  • 3 tablespoons cornstarch


  1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
  2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
  3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
  4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
  5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Full recipe in the left, half recipe in the right

Tastefully Simple beer bread made with Yuengling Black & Tan

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