Description

To get the most flavor from your crockpot stew, it is a good idea to saute the beef, garlic and onions in a skillet and then transfer that to the crock. This makes the best stew ever!

Ingredients

• 4 T. olive oil
• 2 t. minced garlic
• 2 lb. trimmed beef chuck, cut into 1 to 2 inch cubes, patted dry with paper towels
• 1/4 c. flour, tossed with meat to coat
• 10-15 small red potatoes, cut in 1/4ths
• 1 medium onion, chopped
• 2 c. sliced carrots (3 good sized carrots)
• 2 c. sliced celery (2-3 stalks)
• 1 c. red cooking wine**
• 1 c. beef stock or canned beef broth
• 14.5 oz. can diced tomatoes, drained
• 1 bay leaf
• 1/2 t. dried thyme
• 1 t. dried parsley
• 1/2 t. allspice
• 8 oz. sliced mushrooms, optional
• 2 t. cornstarch or more, to taste
• chopped fresh parsley, optional, for garnish

Steps

1. Line the crock of the crockpot with a crockpot liner for easy clean up.
2. Put potatoes, tomatoes, carrots and celery in the crockpot. Measure out the beef broth and cooking wine and set aside.
3. Heat a skillet up on high. Add in 2 T. oil; add garlic. When pan is hot, add beef to sear it a bit, about 4-5 minutes, stirring twice. The meat on the bottom of the pan should be brown and coat the pan lightly. Move meat into the crockpot.