This article is written by a student writer from the Her Campus at Guelph chapter.
The cold and frosty season is finally upon us and I know for me, that calls for warm soup, chili, stews and all other kinds of dinners that will warm me up! I recently made this dish and quite honestly, it was the best stew I have ever had. The recipe is super easy, you literally prep all of the ingredients, put it in your slow cooker and let it cook for a few hours. Pop it in before school or work and it will be ready for you when you come home! This recipe is courtesy of www.thespruceeats.com
Ingredients:
- 3 pounds lean stew beef (cut into 1-inch cubes)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 cup onion (chopped)
- 1/2 cup celery (chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups water (divided)
- 3/4 cup all-purpose flour
- 1 cup red wine
- 1 can tomatoes (14.5 ounces, chopped)
- 1 large bay leaf
- 1/4 teaspoon thyme (ground)
- 12 small onions
- 6 carrots (halved crosswise then halved lengthwise)
- 12 small potatoes or 6 medium potatoes (halved)
Directions:
- Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper.
- In hot oil in large skillet, brown stew beef quickly on all sides.
- Add chopped onion and celery to the skillet. Cook until onion is tender and lightly browned. Add the garlic, and cook for 1 more minute.
- In a large cup or small bowl, gradually add 1 cup of the cold water to the 3/4 cup flour, stirring until well blended and smooth. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth.
- Transfer the meat and onion mixture to the slow cooker. Stir in 1/2 cup water, the wine, tomatoes, bay leaf, thyme, small onions, carrots, and potatoes.
- Cover, and cook on high for 4 to 5 hours, or cook on low for 8 to 10 hours. Taste and season with salt and pepper, as desired.