Dec 10 2008
Crockpot Beef Stew
I think every working woman should own a crock pot. They are so convenient to use when you’re on the go. Add the ingredients in the morning, and by the time you’re home and read to prepare dinner, your main meal is almost finished cooking!
The busy Christmas time is upon us too! This means, for my family, we’re eating many stews. Today’s beef stew takes about eight hours to cook in the crock pot and makes 4-6 servings, perfect for a hearty family meal at the end of the day.
Beef stew really warms you up, and it makes me want to cuddle up near the fireplace with my loved ones and read a book to the little ones. I hope you enjoy this stew as much as I do!
Crockpot Beef Stew
Ingredients
1 teaspoon Creole seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil, divided
2 pounds beef stew meat, chopped into one-inch pieces
1 pound button mushrooms, sliced into quarters
1 large onion, diced
4 cloves garlic, sliced thinly
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup beef stock
2 cups red wine
1 can diced tomatoes
1 tablespoon Italian seasoning (thyme, basil, and oregano)
1 teaspoon garlic powder
1/8 teaspoon ground allspice
2 carrots, diced into bite-sized pieces
Directions
In a small bowl, combine the Creole seasoning, sea salt, and black pepper. Add the beef stew meat in the seasonings, making sure it’s well coated.
In a sauté pan, heat a tablespoon of the olive oil over medium-high heat. Cook the meat in the oil until brown. Add the cooked meat to the slow cooker.
Next, add the button mushrooms, diced onions, garlic, butter, flour, beef stock, red wine, can of diced tomatoes, and the rest of the herbs and spices to the slow cooker. Cover and cook on high for one hour.
Add the carrots, cover, and cook on low for an additional seven hours.
Serve with warm bread for dipping.
