Forecast calls for a winter storm today and both my girls are visiting from college so I hopped out of bed early this morning to put on a pot of stew. The fire is going, the kitchen disco lights are flashing, I’ve got the tunes rocking (quietly so not to wake the fam), and the aroma is filling the air. This is an easy recipe to dump in the crock and forget about it. So, while we go about our business today whether it is playing in the snow with the dog or hanging out having family time, I know that dinner is covered. Serve the stew with a lovely crusty loaf and a glass of vino. I hope you enjoy!
- 2 lbs stew meat (cut into bite size pieces)
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt or 1 tsp season salt (which ever you like best)
- 1 teaspoon ground black pepper
- 1 clove garlic, minced
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 cups baby carrots
- 1 can beef consume
- 1 packet Beef and Onion soup mix
- ½ cup red wine
- 5 small red potatoes, quartered
- 1 small stalk celery, chopped (with leaves)
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, soup mix, wine, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery (all remaining ingredients).
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Notes: Sometimes I add in a few tomatoes or anything else I happen to have in the refrigerator that sounds yummy. One of the great things about stew is that you don’t have to stick strickly to the recipe.