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Crock Pot Beef Stew
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PrintIngredients
1/4 cup butter
3 tablespoons olive oil
2 pounds of beef stew meat
1 teaspoon salt
1/8 tsp black pepper
1/3 cup minced (fine) carrot
1 cup of minced onion
1 tsp minced garlic
4 tablespoons flour
1/4 teaspoon dried thyme
2 bay leaves
1/4 cup fresh flat leaf parsley, chopped
1 cup of red wine (Cabernet)
3 cups of beef stock
6 carrots, peeled and cut into chunks
2 cups potatoes, peeled and cubed
1 cup mushrooms (any variety), optional
1/4 cup fresh flat leaf parsley, chopped
Directions
- Heat the butter and olive oil in a large dutch oven. Brown meat, sprinkle with salt and pepper. This may have to be done in batches. Add all the beef and juices back to the pot. Add minced carrots, minced onion, flour, garlic, thyme, bay leaves and 1/4 cup of parsley to the pot. Simmer for 5 minutes.
- Add 1 cup of wine and simmer for 5 minutes. Place in the crock pot.
- Add 3 cups of beef stock, carrots, potatoes and mushrooms. Cover and cook on low for 5 to 7 hours. Just before serving add 1/4 cup chopped parsley. Laddle in a bowl and sprinkle with parmesan (optional).