CROCKPOT RED WINE BEEF STEW
It may not feel like it yet but fall is here! Before long, those cool breezes will start rolling in and it’ll be time to start whipping up those hearty stews and soups. I’m so ready! I decided to get a head start on the weather and share my red wine beef stew recipe on the blog because its absolutely delicious and I’m sure you guys will love it. Let me just warn you that your house will be smelling so good. You might wanna take a bite of the couch. Resist! This recipe takes some time but it’s so worth the wait!
Ingredients
- 2 pounds stew beef
- salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- ½ white onion, chopped
- ½ red onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ 750 mL bottle Cabernet Sauvignon
- 1 sprig parsley
- 1 sprig thyme
- 1 sprig rosemary
- 2 bay leaves
- 3 whole cloves of garlic
- 2 cups low-salt beef stock
Start by browning the meat just enough to sear the outsides. Transfer the meat to the crockpot and set the liquid aside in a bowl for later. Add onions, carrots, and celery to the pan and cook until onions are tender and brown. Add in tomato paste, flour, and ½ cup of water. Cook until well combined. Pour in the juices from earlier and simmer for 1-2 minutes stirring continuously. A nice sauce should begin to form. Add in red wine and let simmer for 10 minutes. Pour the sauce and veggies into the crockpot and toss in the remaining herbs. Cook for 2-3 hours on low. Serve over rice or mashed potatoes. Serves 6.
