Notes: Originally from a slow cooker cookbook with modifications by Debra Steppel
Ingredients
Meat and Meat Prep:
3 lbs. beef stew meat
Canola oil (for frying)
3/4 cup flour
1 tsp salt
3/4 tsp pepper
1 tsp paprika
Vegetables:
2 lbs. mini-carrots
2 med/lg. onions
2 celery stalks
sliced/peeled potatoes
8 oz. mushrooms
Liquid & spices:
4-6 oz. red wine
1 14 oz can diced tomatoes
2 beef boullion cubes (crushed) or 2 tsp powdered boullion
1 Tbsp chopped parsley
1 tsp chopped basil
2 bay leaves
1 tsp Worcestershire sauce
lots of minced garlic
Directions
1. Combine flour, salt, pepper, and paprika. Coat meat thoroughly.
2. Heat canola oil in a frying pan and brown (braise) meat thoroughly on all sides. Place in crockpot.
3. Mix all liquid & spices in a separate bowl.
4. Put vegetables and potatoes into crockpot.
5. Pour liquid & spices over everything.
6. Cook on Low for 10-12 hours.
Comments