Slow Cooker Beef Stew IV

Slow Cooker Beef Stew IV

852
IAMROSIE 0

"Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had."

Ingredients

7 h 15 m {{adjustedServings}} servings 492 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, 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. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
  3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
  4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
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Reviews

852
  1. 1161 Ratings

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This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some of the reviews. Every step is worth it, from browning the meat to deglazing the pan. This hearty ...

Yum! This is a great basic recipe but I did make some changes. I marinated the beef in the wine and some minced garlic for a few hours (I made this on a weekend). I floured and fried in oil as ...

Added a little extra wine, worcestershire, and garlic powder like other users suggested, as well as a pinch of red pepper. I ended up cooking it for 1 1/2 hours on high heat and 3 on low to spe...