Rating: 4.5 stars
1389 Ratings
  • 5 star values: 957
  • 4 star values: 314
  • 3 star values: 83
  • 2 star values: 23
  • 1 star values: 12

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

Recipe Summary

cook:
7 hrs
total:
7 hrs 15 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

  • In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

  • 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.

Nutrition Facts

492 calories; protein 33.5g; carbohydrates 25.7g; fat 27.5g; cholesterol 106.2mg; sodium 409.6mg. Full Nutrition
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