I love my crockpot. There is nothing better than coming home from a long day at work and dinner is ready and waiting for you to eat it. This recipe was a gamble...I wasn't sure how it was going to work out but I was very impressed at the richness of the gravy and the tenderness of the meat. It will be added to my regular crockpot rotation.
Ingredients
1/4 cup flour
2 tablespoons cornstarch, divided
1 teaspoon steak seasoning
2 pounds cubed beef for stew
4-5 tablespoons olive oil
1 medium onion
1 cup red wine
2 tablespoons minced garlic
4 ounces sliced mushrooms
1 tsp salt
3 bay leaves
1 cup beef broth
1/4 cup warm water
Instructions
Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
Add stew meat to the bag and seal; Shake to coat and set aside.
Add the olive oil to a large skillet over medium high heat.
Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crock pot.
***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
Garnish with chopped parsley if desired.
Preparation time: 10 – 15 minutes
Cooking time: 4-8 hours, depending on temperature
Number of servings (yield): 6
© Kim Bohme and A Bohme Cooked Meal
Ingredients
1/4 cup flour
2 tablespoons cornstarch, divided
1 teaspoon steak seasoning
2 pounds cubed beef for stew
4-5 tablespoons olive oil
1 medium onion
1 cup red wine
2 tablespoons minced garlic
4 ounces sliced mushrooms
1 tsp salt
3 bay leaves
1 cup beef broth
1/4 cup warm water
Instructions
Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
Add stew meat to the bag and seal; Shake to coat and set aside.
Add the olive oil to a large skillet over medium high heat.
Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.
Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crock pot.
***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
Garnish with chopped parsley if desired.
Preparation time: 10 – 15 minutes
Cooking time: 4-8 hours, depending on temperature
Number of servings (yield): 6
© Kim Bohme and A Bohme Cooked Meal
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