Wednesday, October 29, 2008

Crock Pot Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes
1/3 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1/2 cup red wine
1-2 bay leaves
1 teaspoon paprika
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1 packet McCormick's Beef Stew Seasoning

Put flour, seasoned salt, and pepper into gallon-sized, zippered bag. Put beef in bag and shake to coat with the flour mixture. Sauté coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion and garlic to beef to sauté and soften.
Transfer to slow cooker.
Mix beef broth with 1 tablespoon Worcestershire and ½ cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add remaining ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

No comments: