There is nothing like a hearty beef stew in the dead of winter. It warms up a cold February day, even a work day when you can throw it into a slow cooker! This recipe has variations on ingredients (see the end of the recipe) and works well with homemade drop biscuits OR place the biscuit dough on top of the stew for the last 30 minutes.
INGREDIENTS
4 lbs stewing beef, cut into cubes
1 cup flour
1 tsp salt
1 tbsp black pepper
1 tsp dried thyme
1 tbsp paprika
2 tbsp oil
1 large onion, chopped
6 cloves garlic, chopped
1 tbsp oil
1 cup good red wine
8 cups beef stock
1 1/2 cups diced tomatoes
3 large russet potatoes, cubed
2 cups mixed frozen vegetables (peas, carrots, corn)
PREPARATION
1. Mix the flour, salt, pepper, thyme and paprika in a large bowl. Toss the beef cubes until coated.
2. Heat large skillet or electric frying pan, add oil and fry beef on medium high heat, turning to cook each side. Remove from heat and place in large bowl.
3. In slow cooker or large Dutch oven, over medium high heat, add oil and onion. Cook about 5 minutes until onions start to turn brown. Add garlic and any leftover flour mixture. Cook 1 minute then deglaze with red wine.
4. Add beef cubes, beef stock, and tomatoes. Cook at a simmer for at least 4 hours (use high setting on slow cooker).
5. After 3 hours, add potatoes and vegetables. Cook until tender
6. Variations: Use canned diced tomatoes or tomato paste in place of fresh potatoes. Add other vegetables including mushrooms, turnips, parsnips, etc.
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