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- 3 pounds cubed beef stew meat, such as beef bottom round
- ¼ cup all-purpose flour
- salt and freshly ground pepper
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup baby carrots
- 4 large potatoes, cubed
- 1 tablespoon dried parsley
- 1 bag (10 ounces) frozen pearl onions, thawed and drained
- 1 ¼ cup red wine
- 1 cup beef stock
- ¼ cup warm water
- 2 tablespoons all-purpose flour
- 3 sprigs fresh thyme
- 3 bay leaves
- fresh parsley, chopped
- ¼ cup red pepper, finely chopped
- 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.