Slow Cooker Beef Stew IV

SUBMITTED BY: IAMROSIE PHOTO BY: ~MOMMY~

"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."

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PREP TIME	15 Min
COOK TIME	7 Hrs
READY IN	7 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Syrah

DIRECTIONS

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.
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.
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.
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.

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REVIEWS

Reviewed on apr. 29, 2006 by C.V.T.

This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some... MORE

Reviewed on sep. 4, 2006 by Elly

Yum! This is a great basic recipe but I did make some changes. I marinated the beef in the... MORE

Reviewed on jan. 2, 2006 by beech101

Added a little extra wine, worcestershire, and garlic powder like other users suggested, as... MORE

Reviewed on dec. 23, 2006 by trangler

I have to add my accolades for this recipe; it's great. Like others, we skipped the onion... MORE

Reviewed on oct. 14, 2005 by CYUMICKEY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

CYUMICKEY
oct. 14, 2005

This was REALLY good...the meat was kind of dry but that might be user error ... :) I'll still give it a 5. (of course my house still smells like stew...) I used about 1.25# of meat or so, Lipton beefy onion soup mix, 2 small packs of baby carrots, 2 red potatoes, and 1 onion. I didn't saute the onions in butter either. I prepped this the night before, and next morning, popped it in the crock pot. It cooked on low for 12 hrs (might account for the dryness). The meat shredded easily. My fiance thought it was tasty, so I think this recipe is a keeper. I might add some beef broth next time for more liquid to combat the dryness. The pepper really gives it a little kick! I didn't have to thicken the gravy because I had dumped in the flour from the meat. All in all, a successful first crock pot experience... :) *note - I've made this several times now, and adding the can of beef broth really helps! From now on, I'll make sure all of my crock pot dishes have enough liquid to cover the meat! I also have been using sweet potatoes in lieu of regular potatoes...yum!

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32 users found this review helpful

This was REALLY good...the meat was kind of dry but that might be user error ... :) I'll... MORE