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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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A very good crock-pot recipe. A Fall and Winter favorite with my family. Ingredients:
2 lbs beef chuck, cut into 1 1/2 to 2 inch cubes |
2 teaspoons butter or 2 teaspoons oil |
2 medium onions, sliced thin |
2 cloves garlic, minced |
3 large carrots, cut into 1/2 inch rounds |
1 lb small mushroom, left whole |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon thyme |
1 teaspoon tomato paste |
1 1/2 cups dry red wine (burgundy) |
1/4 cup fresh parsley |
1/4 cup flour |
water |
Directions:
1. In a large skilled melt the butter or heat the oil and brown beef.
2. Add onion, garlic, carrots and stir for a few minutes.
3. Pour into a crockpot and add remaining ingredients EXCEPT flour and water.
4. Cook on low for 6-8 hours.
5. Drain juices into a large saucepan, mix flour and water to make a med paste and whisk in to juices over med-high heat to make a medium gravy.
6. Add to stew, stir and serve.
7. Serve with a salad and french bread and of course the remaining wine!
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