CROCKPOT BANGERS: BEEF STEW

BEEF STEW

I was on the fence about what I'd want to eat on my day off. After getting to the grocers, I decided on a hearty beef stew. I knew I wanted a no fuss meal and this is definitely it. So let's get into it.

WHAT YOU'LL NEED:

4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
1 large onions, diced
1 cup dry red wine
3-4 cloves of garlic, chopped
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound carrots (about 2 cups)
3 celery stalks, diced
2 cups beef broth
1 tablespoon kosher salt
2 sprigs of thyme
1 bay leaf
2 packets of Sazon Goya
1 tablespoon of Paprika
2 tablespoons of All-purpose Seasoning
1 tablespoon of dried parsley

DIRECTIONS:

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions and garlic to the skillet and cook over medium heat until tender, about 10 minutes.
Transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker.
4. Make a slurry with warm water and flour. Set to the side.
5. Stir in all other ingredients. After 3 hrs stir in slurry.
Cover and cook on low heat for 6 more hours, or on high for 2 more hours.

Before

AFTER

This meal is so simple yet so flavorful and delicious. Let me know if you try it. 

Until next time, best dishes!!!!!

Muah

The Southern Belle