Slow Cooker Big Beef Stew

I took this out of the Fix It and Forget it Cookbook. Although, I did make a few changes. I liked this stew because of the peppers in it. I felt this was a little different than the traditional beef stew. You may want to add a little more salt and pepper while the stew is cooking to suit your own tastes. I served this over buttered parsley noodles. I hope you enjoy this as much as we did.

• Ready In: 4 hrs 45 mins
• Serves: 6

Ingredients

• 3  lbs  cubed  stew meat
• 1  large onion, sliced
• 1  teaspoon parsley flakes
• 2  green bell peppers, sliced
• 2  celery ribs, sliced
• 5  carrots, sliced
• 28  ounces crushed tomatoes
• 1  garlic clove, minced
• 2  cups water
• 2  tablespoons  vegetable oil
• 1⁄4 cup dry white wine
• 2  teaspoons kosher salt
• 1  teaspoon black pepper

Directions

1. Salt and pepper beef.
2. Brown beef with two tablespoons of vegetable oil.
3. Add beef to slow cooker when browned.
4. Saute the onions in the same pan as used for the beef until slightly softened, scraping up the brown bits left on the bottom of the pan from the beef.
5. Add the wine and cook on med to high heat for about 3-5 minutes, stirring occasionally, making sure not to over brown the onions. Still scraping up the brown bits on the bottom of the pan.
6. Add onions to slow cooker and beef.
7. Combine all other ingredients with beef/onion mixture in slow cooker and stir.
8. Cover.
9. Cook on high for 4 hours or low for 8 hours.