1 pkg. stew meat (cut into bite-sized pieces)
½ cup flour
3-5 small red potatoes, diced
½ onion, diced
Handful baby carrots
2 stalks celery, diced
3 cloves garlic, minced
A few shakes of Worcestershire sauce
Lg. container beef broth
1 cup red wine
4-6 cups water
½ pkg. Beefy Onion soup mix
3 T. flour
½ cup water
Seasonings (I don’t really measure, but add to taste preference):
, Salt & pepper
, Italian seasoning
, Basil
, Red pepper flakes
, Paprika
, Thyme (just a smidge)
, Beef bullion (optional – 2-3 cubes)
Instructions:
Dredge stew meat in flour until fully coated then brown with a bit of olive oil in preheated pan until cooked through. Add salt & pepper to cooking meat. While the meat cooks, dice vegetables. In a Crockpot, add meat and diced vegetables. Add seasonings to your preference. Add wine, broth, and Worcestershire sauce. Top off with water. Cook on low 5-6 hours. About 30 minutes before serving, shake together flour and water to make a thin paste. Add mixture to stew and turn up the heat to thicken.
