Place meat in a large plastic bag. Combine ¼ cup flour with ½ teaspoon salt; pour into the bag with the meat, and shake to coat. Remove from the bag and tap the excess flour from the meat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Remove meat and in the same skillet, add the garlic and cook for about 1 minute. Pour in the wine and stir to dislodge any browned bits on the pan bottom. Add the stock, thyme sprigs and bay leaves, and pour contents of the pan over the beef in the slow cooker. Add the carrots, potatoes, parsley and pepper. Stir in pearl onions.
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 ¼ cup warm water. Stir into stew and cook uncovered for 15 minutes, or until thickened. Remove the bay leaves before serving.
To serve, ladle stew into bowls. Top with fresh chopped parsley, and sprinkle with fresh ground pepper. Add a sprinkling of fresh, finely chopped red peppers to each bowl for color and crunch.
Abby Dougherty explains why her cattle raised for beef are both grass-fed and grain-fed – and the importance of healthy diets and good care for her animals. Read More
Linked up at Tempt My Tummy Tuesday, Show Me What You Got Tuesday, Totally Tasty Tuesdays, and Tuesday’s Treasures