Slow Cooker Beef Stew IV

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

• Preparation Time: 15 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 15 mins
• Calories: 492 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• ¼ cup all-purpose flour
• ¼ cup warm water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons olive oil
• 2 cups boiling water
• 1 teaspoon ground black pepper
• 1 tablespoon dried parsley
• ¼ cup red wine
• 3 pounds cubed beef stew meat
• 3 onions, sliced
• ½ teaspoon salt, or to taste
• 1 cup baby carrots
• 4 large potatoes, cubed

Recipe Instructions

Step 1

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.

Step 2

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

Step 3

In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

Step 4

Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.