Dinner Time: Beef Stew

On a cool February Sunday, homey and satisfying beef stew is the perfect slow-simmering, make-the-house-smell-divine kind of meal to enjoy with your family.  


  • 2 tbsp. olive oil
  • 3/4 cup Flour
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 2 pounds lean stew beef
  • 1 cup Red Wine (I like an inexpensive Bordeaux
  • 2 tsp. Worcestershire sauce
  • salt and pepper to taste
  • 1 onion, quartered
  • 2 cloves garlic, minced
  • 2 cups beef broth 
  • 2 bay leaves
  • 6 carrots, cut in pieces
  • 6 medium yellow potatoes, cut in chunks
  • 1 container of sliced mushrooms
  • 1 cup frozen peas


  1. Combine flour, paprika and garlic powder in a ziploc bag; add beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the Crockpot. 
  2. Deglaze pan with wine and Worcestershire sauce, add to crockpot when deglazed. 
  3. Add the remaining ingredients (except for the peas) to the crockpot and stir to combine. 
  4. Cook on low for 6 to 8 hours, until vegetables are tender---taste half way through for salt and pepper. 
  5. About 10 minutes before serving, add peas to the pot.  
  6. Serve with fresh, crusty bread and a bottle of red wine. 

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