I made this for dinner tonight and it was quite good. I did add more garlic and also rosemary and thyme to add a little more flavor and because both of those herbs mix so nicely with red wine in cooking. I also used extra onions and mushrooms. Feel free to experiment with seasonings and veggies though the recipe as is is more classic. This is an extremely simple recipe for an old classic and practically foolproof. Your crockpot may cook slower or quicker though, so be aware of that.
- 1⁄3 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs cubed beef stew meat
- 1 1⁄2 cups fresh baby carrots, halved crosswise
- 1 1⁄2 cups pearl onions, peeled
- 8 ounces small fresh whole mushrooms
- 1 garlic clove, minced (I used three)
- 1 bay leaf
- 1 (10 1/2 ounce) can condensed beef consomme
- 1 cup water
- 1⁄2 cup red Burgundy wine
- fresh oregano, if desired
- In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
- Add all remaining ingredients; mix well.
- Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
Very good and VERY easy! The only changes I made were adding about 1/4 t of thyme instead of oregano, and reversing the wine/water ratio (I used 1 C wine and 1/2 C water).
I'm coming back (again!) to write a review for this! I made this last night and it was huge hit and I'm not normally a big fan of roasts! I made a few changes which I thought made it a little simpler and healthier too which I wanted to share. I used about 2 lbs of chuck roast, cubed into 1-2 inch pieces, subbed 1.5 cups of unsalted beef broth and a tablespoon of tomato paste for the the consomme and water (have you seen how much salt is in consomme??), I used 1/2 bag of frozen pearl onions and a cup of whole baby carrots; I used 1 cup of merlot, I cooked on low for 8 hours and then threw in 12 oz. of sliced fresh mushrooms in and turned up to high for an hour and served over mashed potatoes. It was a very hearty stew. If you want it thicker, you might want to add a little more flour, but I thought it was great and made a really tasty flavorful gravy. I will probably add more fresh herbs toward the end the next time I made this.
I followed suggestions of fellow Zaar's and added 2 cubed potatoes, a spring of fresh thyme and chopped fresh rosemary. I added the potatoes and mushrooms at hour 7 and cooked on low for 10 hours total. The flavor was very tasty but the meat was dry and tasteless. Maybe I cubed the meat too small? Also, the pearl onions disintegrated, not a single onion kept its pearl shape. Very disappointing after spending over an hour trimming the meat and boiling/peeling the onions. Next time I'll start with some chopped onions, then later add the pearl onions along with the potatoes and mushrooms and cook for 9 hours total.