Mom's Slow Cooker Beef Stew Recipe



 Ingredients


4 tablespoons of olive oil

2 teaspoons minced garlic

2 kg of 1 to 2 inch stewing cubes

1/4 cup flour, to coat meat before adding to slow cooker

5 to 10 red potatoes, diced

1 onion, chopped

2 cups sliced carrots, about 3-4

2 cups sliced celery, 3-4 stalks

1 cup red wine 

1 cup beef broth or canned beef broth

1 can diced tomatoes, drained 

1 bay leaf

1/2 tsp. dried thyme

1 tsp. dried parsley

1/2 teaspoon of any spice

8 ounces sliced mushrooms 

2 tsp. cornstarch


Preparation


Turn slow cooker to low. 

Add all the vegetables and meat directly into the slow cooker. 

In a bowl, combine spices (except bay leaf), oil, wine and beef broth. Pour over meat and vegetables. Add bay leaf.

Stir gently, cover and cook on low heat for 9 to 10 hours, if time does not permit, set the slow cooker to high and cook for 6 to 7 hours.

To thicken the stew, about 30 minutes before serving, remove 1/2 cup of liquid from the slow cooker. Add 2 tsp. cornstarch, stir and pour into slow cooker.

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