Recipe by CHEF GRPA
We like Chicken Beef Stew for dinner tonight, O.K. Grpa!! We can do that, But we all will do it ! So me and my grandkids did this this Beef Stew that stout for dinner tonight. The grandchilld are all over 21 years of age. Red wine and onion soup mix flavor this beef stew made with potatoes, carrots, and onions.
- 3 lbs cubed beef stew meat
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt (to taste)
- 3 tablespoons olive oil
- 1 cup baby carrots
- 4 large potatoes, cubed
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix
- 3 tablespoons butter
- 3 onions, sliced
- 1⁄4 cup red wine such as pinot noir wine
- 1⁄4 cup warm water
- 2 tablespoons all-purpose flour
Directions See How It's Made
- 1. Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
- 2. Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
- 3. In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
- 4. Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
- 5. Light-Bodied Red Wine.
- Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
- My Notes: Please don't be deterred by the "extra preparation" Every step is worth it, from browning the meat to deglazing the pan. This hearty and flavorful stew satisfied my family and dinner guests. Everyone went back for more. Do followed the recipe as written, using merlot for the red wine because I like the rich flavor and Yukon Gold potatoes because I like their taste and texture and they were on hand for the Potato Fougasse (potato bread with olive oil and rosemary) I made to accompany the stew. They were wonderful together. Trust your instincts when thickening the stew once it is done. If complained about consistency but you really need to decide what it needs for yourself using more or less of a flour/water paste than indicated. Do what works for you. (And by the way, if you have extra merlot use it with the flour instead of water to thicken the stew to impart some extra flavor.).
- If you do make some changes. I marinated the beef in the wine and some minced garlic for a few hours (I made this on a weekend). I floured and fried in oil as directed. I omitted the onion soup and we didn't miss it at all, but I did use beef broth in place of the water. I added celery and mushrooms, and also tossed some peas in at the very end. I added a bay leaf and some thyme and a pinch of rosemary. Next time, I might add some tomato paste or diced tomatoes. This is Very tasty and hearty.