SLOW COOKER BEEF STEW

Slow Cooker Beef Stew

Serves 4-5

Ingredients

• 2-3 lbs Stew Beef, cut into 1 inch chunks 

• 3 tbsp Grapeseed Oil, divided

• 4 Tbsp Flour, divided

• 1 Tsp Seasoned Salt

• 1 ½ Tsp Black Pepper, divided

• 2 Tsp Garlic Powder

• ½ Tsp Coarse Kosher Salt

• 1 Medium Onion, diced

• 1 Shallot, diced

• 3 Garlic Cloves, minced

• ⅓ c Red Wine

• 4 c Potatoes, cut into ¾ inch cubes

• 2 c Carrots, cut into ¾ inch pieces

• 1 c Celery, cut into ¾ inch pieces

• 1 c Turnip, cut into ¾ inch pieces

• 4 c Beef Broth

• 2 Tsp Worcestershire Sauce

• 1 Tsp Dried Basil

• 1 Bay Leaf

• 2 Sprigs of Fresh Thyme

• 2 Tbsp fresh Parsley chopped for garnish 

Directions

1. Heat 2 tablespoons of oil in a four-quart dutch oven pot.  

2. Combine 2 tbsp flour, seasoned salt, garlic powder, and 1 tsp pepper in a small ramekin.

3. Pour the seasoning over the cubed beef and mix until evenly coated.

4. Sear in batches and transfer to the slow cooker when browned. 

5. After you remove the meat, in the same pot add 1 tablespoon of oil and saute the onion, shallot and garlic until transclucent. Add remaining 2 tbsp of flour and cook for 1-2 minutes.

6. Add the red wine and mix around scraping up all the brown bits. Then transfer to the slow cooker.  If you do not have red wine on hand you can substitute beef broth.

7. Add the potatoes, carrots, celery and turnip to the slow cooker.

8. Add the beef broth, worcestershire sauce, basil, bay leaf, thyme, ½ tsp salt and ½ tsp black pepper to the slow cooker and mix.

9. Cook on low 6-8 hours or on high for 4-6 hours.

10. Garnish with fresh parsley and serve with crusty bread, biscuits, or popovers.