Recipe by juniperwoman
This is altered from a very popular recipe on allrecipes.com. It came out really well--very, very flavorful. I added lots of herbs and spices, and wine, and way more Worcestershire sauce than originally called for. Feel free to add more broth, if you like a thinner stew, or throw in some celery or onions or whatever floats your boat. Whatever you do, you'll end up with a rich, tasty stew, with very little effort.
- 2 lbs beef stew meat
- 1⁄2 cup all-purpose flour
- 1 teaspoon paprika
- salt & pepper (seasoned salt is excellent!)
- 2 cups beef broth
- 1⁄4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1⁄8 cup dehydrated onion
- 3 carrots, sliced
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon garlic salt
- 2 garlic cloves, minced
- 1 bay leaf
Directions See How It's Made
- Place beef stew meat into a slow cooker.
- In a small bowl, mix together flour and paprika.
- Add pepper and seasoned or plain salt to taste.
- Sprinkle over beef stew meat, stirring to coat.
- Stir in beef broth, wine, Worcestershire sauce, dehydrated onions, carrots, celery salt, potatoes, garlic, garlic salt and bay leaf.
- Cover, and cook on high 4-5 hours, or 8 on low, stirring occasionally.
- Yes, you need to stir! I didn't even though the original recipe called for it, and my first batch of stew burned a tiny bit. Grrr. The next batch was great, though, with the help of a little stirring. :).