Crockpot Beef Stew

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.