Kyle's Favorite Beef Stew |
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Prep Time: 30 Minutes Cook Time: 435 Minutes |
Ready In: 465 Minutes Servings: 5 |
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My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker. Ingredients:
3 pounds cubed beef stew meat |
1/4 cup all-purpose flour |
1/2 teaspoon salt |
3 tablespoons olive oil |
3 tablespoons worcestershire sauce |
1 pound carrots, peeled and cut into 2-inch pieces |
4 large potatoes, cubed |
1 tablespoon dried parsley |
1 1/2 teaspoons ground black pepper |
2 cups boiling water |
2 (1 ounce) envelopes onion soup mix |
3 tablespoons butter |
3 large onions, quartered |
2 tablespoons minced garlic |
1/2 cup burgundy wine |
2 (6 ounce) packages fresh button mushrooms, halved |
1/4 cup warm water |
3 tablespoons cornstarch |
Directions:
1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
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