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Prep Time: Cook Time: Total Time:
Makes 6-7 cups
3 Tablespoons olive oil for browning and sauteing.
1/2 cup flour to which you have added 1/2 teaspoon each of salt, pepper and garlic powder.
1 1/2 pounds beef stew meat
1 1/2 cups diced potatoes
1 cup carrots, sliced on slant
1 4-ounce (small) can mushrooms or 1 cup sliced fresh mushrooms
1 envelope onion soup mix
1 can cream of mushroom soup
1 or 2 bay leaves as preferred
1 cup red/burgundy wine
1 small/medium onion; chopped
1 1/2 Tablespoons Worcestershire sauce
Put olive oil in skillet. Coat meat with flour mixture, shake off excess flour and brown in skillet. If you used fresh mushrooms, saute them slightly for 2 minutes before adding to crockpot. Put all remaining ingredients into crockpot and mix thoroughly. Cook on low until done; approximately 6 hours. You may need to add 1/2 to 1 cup water; stir in small amounts until desired consistency is obtained. Remove bay leaf before serving.
I have also used White Zinfandel wine with good results; it makes a "lighter"-bodied stew.
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Crock Pot Beef Stew
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 6-7 cups
3 Tablespoons olive oil for browning and sauteing.
1/2 cup flour to which you have added 1/2 teaspoon each of salt, pepper and garlic powder.
1 1/2 pounds beef stew meat
1 1/2 cups diced potatoes
1 cup carrots, sliced on slant
1 4-ounce (small) can mushrooms or 1 cup sliced fresh mushrooms
1 envelope onion soup mix
1 can cream of mushroom soup
1 or 2 bay leaves as preferred
1 cup red/burgundy wine
1 small/medium onion; chopped
1 1/2 Tablespoons Worcestershire sauce
Put olive oil in skillet. Coat meat with flour mixture, shake off excess flour and brown in skillet. If you used fresh mushrooms, saute them slightly for 2 minutes before adding to crockpot. Put all remaining ingredients into crockpot and mix thoroughly. Cook on low until done; approximately 6 hours. You may need to add 1/2 to 1 cup water; stir in small amounts until desired consistency is obtained. Remove bay leaf before serving.
I have also used White Zinfandel wine with good results; it makes a "lighter"-bodied stew.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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