Awesome slow cooker beef stew

I threw this in the crock pot yesterday before heading out to do a few things with Owen. When I arrived home and pulled into the garage I could smell the delicious aroma before even opening the car door or the door to inside the house! Both Brian and Owen took 2nd and 3rd (and would have taken 4th) helpings. There weren't any left overs.

Ingredients

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
• 3 tablespoons olive oil
• 1 cup baby carrots
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 teaspoon ground black pepper
• 2 cups boiling water
• 1 (1 ounce) package dry onion soup mix
• 3 tablespoons butter
• 3 onions, sliced
• 1/4 cup red wine
• 1/4 cup warm water
• 2 tablespoons all-purpose flour

Directions

1. 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.
2. 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.
3. 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.
4. 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.

The way to a man's heart....

I've always been told that a way to a man's heart is through his stomach. This recipe is proof!

Brian requested this for his birthday meal and said it was better than going out to eat at a restaurant. He has had several pot pies in restaurants and prefers mine over all of them. (This pot pie is a huge hit with BOTH of my guys... as you can see, Owen trying to sneak in for a bite)


Here is the chicken pot pie recipe that I promised to post for Biff!

1 tablespoon olive oil
1 small yellow onion, chopped
4 medium cloves garlic, chopped
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine or vermouth (sometimes I use a little bit of white wine vinegar too)
1 tablespoon flour
2/3 cup chicken stock
1 jar (16 0z) alfredo sauce
3 cups shredded roast chicken, I usually use rotisserie chicken
1 package (10oz) frozen peas and carrots
pie crust (either homemade or purchased)
1 egg, lightly beaten (for brushing on top of the pie crust before putting into the oven)

Preheat the oven to 425. Line a baking sheet with foil.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and thyme and season lightly with salt and pepper to taste. Cook, stirring frequently until the onion is soft, 5-7 minutes. Add the wine and cook until evaporated but the onion is still moist, about 2 minutes more. Sprinkle the flour over the onion and cook for 1 minute. Add the stock and stir until well incorporated and slightly thickened.

Remove the pan from the heat. Stir in the alfredo sauce, then the chicken and peas and carrots. Adjust the seasonings with more salt and pepper if necessary. Divide the filling among four 1 1/2 cup ramekins.

Place the potpies on the prepared baking sheet and bake until the crust is golden, 35-45 minutes. Let stand for 15 minutes before serving.