Crock Pot at the Cabin Beef Stew |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 4 |
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My husband and I have glorious dreams of someday owning our own cabin. This is the recipe I'll make to invoke the flavors and aroma of a warm, inviting and cozy place to come back to after a cold wintery day outside. For now, we'll just keep dreaming. But if you find yourself at the perfect cabin getaway, we recommend a bowl of this while sitting in front of a roaring fire, eating some chewy French bread and enjoying each other's company over a great glass of red. Ingredients:
1/4 cup soy sauce |
1 teaspoon worcestershire sauce |
1/4 cup flour |
1/4 teaspoon pepper, freshly ground |
2 1/2 lbs stew meat |
2 cups baby carrots |
4 red potatoes, cut into quarters |
1 yellow onion, chopped |
3 garlic cloves, minced |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1 cup dry red wine |
1 1/2 cups beef broth |
1/2 cup water |
1/2 cup barley |
Directions:
1. In a crock pot, combine soy sauce, Worcestershire, flour and pepper. Mix well.
2. Add stew meat and toss to coat. Allow to marinate for 30 minutes (do not turn your crock pot on yet).
3. Next, add the carrots, potatoes, onion, garlic, thyme, marjoram, wine and beef broth. Stir to combine.
4. Start the crock pot on high heat and cook for 15 minutes.
5. Reduce heat to low and cook for 6 hours. Add water and barley and cook for an additional 1 - 2 hours or until barley is tender.
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