1/4 c Flour
1/2 ts Black pepper
1/2 ts Garlic powder
1/2 ts Celery salt
2 1/2 lb Beef stew meat (Chuck Roast)
4 tb Olive oil
3 tb Butter
2 c Diced onion
4 ea Garlic cloves, minced
1 c Red wine
4 c Beef broth
2 ea Beef bouillon cubes
2 tb Worcestershire sauce
2 tb Tomato paste
5 ea Carrots, diced, medium sized
1 lb Yukon gold potatoes
2 ea Bay leaves
1 ts Rosemary
1 c Frozen peas
1/4 c Cold water
3 tb Cornstarch
2 ea Kitchen bouqet browning
A crowd pleaser that also freezes exceptionally well! Don't let the
long list scare you, it actually assembles in less than 5 minutes in
a well laid out kitchen. Several of the ingredients are optional and
yes, you can add other things in. I often add in a small turnip or 2
for example.
Some people like to stovetop this but it won't cook faster and will
cost more. Optimal is a larger crockpot with removable ceramic
liner. Because we'll be using a crockpot, you can skip browning
anything. (the Olive oil is only used if browning meat on the stove
before transferring to the crockpot).
Add your celery salt, black pepper and garlic powder to the meat and
stir it about to coat. Then add your flour and stir about to cut.
The celery salt is optional if you don't have it. Add 1/2 ts salt if
so.
The butter also comes to play if you want to cook the onions and
garlic a bit before adding, if not, just add all but the peas, water
and corn starch.
Let cook for 4 hours on medium. If you only have low/high/warm then
use high for 3 hours then reduce to low. Add peas (if using) and corn
starch mixture (also optional but thickens nicely) in the last 15
minutes or so.
