My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker.
Preparation Time
30 mins
Cooking Time
7 hr
Total Time
7 hr 30 mins
Calories
617 Calories
Recipe Instructions
Step 1
Toss the beef, flour, and salt in a sealable bag until the beef is coated.
Step 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.
Step 3
Combine the boiling water and soup mix in a small bowl; add to slow cooker.
Step 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.
Step 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.
Ingredients
½ teaspoon salt
3 tablespoons butter
¼ cup all-purpose flour
¼ cup warm water
3 tablespoons cornstarch
3 tablespoons olive oil
2 cups boiling water
2 tablespoons minced garlic
1 tablespoon dried parsley
1 ½ teaspoons ground black pepper
½ cup Burgundy wine
3 pounds cubed beef stew meat
3 tablespoons Worcestershire sauce
4 large potatoes, cubed
1 pound carrots, peeled and cut into 2-inch pieces
