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Slow Cooked Beef Stew

Recipe Date:
December 19, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 3 lbs cubed beef stew meat
  • 1/4 cup all-purpose flour (for coating)
  • 1/2 tsp salt, or to taste
  • 3 tbsps olive oil
  • 1 cup baby carrots
  • 4 large potatoes, cubed
  • 1 tbsp dried parsley
  • 1 tsp ground black pepper
  • 2 cups boiling water
  • 1 (1 oz.) package dry onion soup mix
  • 3 tbsps butter
  • 3 onions, sliced
  • 1/4 cup Willie Mae Pinot Noir
  • 2 tbsps all-purpose flour (for thickening gravy)
  • 1 can cut green beans
  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, green beans,
    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 sauté onions until softened; remove and add to the slow
    cooker. Pour Lincourt Willie Mae Pinot Noir 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.