Slow Cooker Beef Stew IV

Ingredienser

• 3 pounds cubed beef stew meat

• ¼ cup all-purpose flour

• ½ tsp salt, or to taste

• 3 tbsps. olive oil

• 1 cup baby carrots

• 4 large potatoes, cubed

• 1 tbsp dried parsley

• 1 tsp ground black pepper

• 2 cups boiling water

• 1 (1 oz) package dry onion soup mix

• 3 tbsps. butter

• 3 onions, sliced

• ¼ cup red wine

• ¼ cup warm water

• 2 tbsps. all-purpose flour

Fremgangsmåte

Directions:

1. Combine ¼ cup flour with ½ tsp salt and meat in bag and shake to coat.

2. Heat olive oil in a large skillet over medium-high heat. Add stew meat and cook until evenly browned on the outside.

Move to slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups o boiling water and dry soup mix; pour into the slow cooker

3. Sauté onions until softened; move to the slow cooker. Pol red wine into the skillet and stir to loosen browned bits of food on the bottom. Pour into the slow cooker.

4. Cook on High for 30 minutes. Reduce heat to Low and co for 6 hours. In a small bowl or cup, mix 2 tbsps. flour with cup warm water. Stir into stew, and cook uncovered for minutes, or until thickened.