Kyle's Favorite Beef Stew
Recipe by Heather G
"My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker."
-
3 pounds cubed beef stew meat
-
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
Directions:
- Toss the beef, flour, and salt in a sealable bag until the beef is coated.
- 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.
- Combine the boiling water and soup mix in a small bowl; add to slow cooker.
- 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.
- 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.
Subscribe to:
Post Comments
(
Atom
)
No comments :
Post a Comment