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Categories:
beef stew meat flour salt vegetable oil carrots potatoes parsley ground black pepper onion soup butter onions red wine cream of mushroom soup celery salt warm water flour
Viewed: 33 - Published at: 9 years agoIngredients
- 3 pounds beef stew meat cubed
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 bag baby carrots approx. 3 cups
- 1 bag potatoes 5lb, peeled and cubed
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cans french onion soup
- 3 tablespoons butter
- 2 onions small, sliced thinly
- 1/4 cup red wine
- 1 can cream of mushroom soup
- 1/2 teaspoon celery salt
- 1/4 cup warm water
- 2 tablespoons all purpose flour
Method
- In a gallon size plastic bag, combine 1/4 cup flour with 1/2 teaspoon salt. Add stew meat to bag and shake to evenly coat.
- Heat vegetable oil in a large skiller over medium-high heat. Add stew meat and cook until evenly browned on all sides. Transfer to crockpot.
- Add carrots, potatoes, parsley, and pepper to crockpot.
- Add 1 full can of french onion soup and just the juice from the second can to the crockpot.
- In the same skillet used for the meat, melt the butter and saute the sliced onions until softened. Add them to the crockpot.
- Pour red wine into the skillet and stir to loosen food debris from the bottom and sides. Then remove from heat and add to the crockpot.
- Stir in 1 can of cream of mushroom soup and 1/2 teaspoon of celery salt.
- Cover and cook on High for 30 minutes. Reduce heat to Low and cook for 7 hours, or until meat is tender.
- Optional: If your stew appears to be too runny, mix together 1/4 water and 2 Tabelspoons flour and add to stew until desired consistency is achieved. Cook additional 15 minutes after the mixture is added.
- Serve with warm biscuits or bread. Enjoy!
