A few weeks ago, I made a really simple, yet really delicious, chuck roast in my slow cooker – basically all I added was red wine and water with onions and mushrooms and let it cook on low for hours. Wowzer. It was good. This week, I have some beef for stew from C-Saw Hill (click on the link to check out their new website!) that needed some love so I decided to give this meat a similar treatment.
Beef stew can be made either on the stove top for a few hours or in a crock pot all day. A slow cooker is this working mom’s lifeline on school days – prepare dinner early in the morning (or even the night before) and dinner is ready almost magically when starving children descend frantically upon the dining table clamoring for food. A slow cooker is equally fabulous for Sunday dinner – a little preparation in the morning and then leave it alone!
Red Wine Braised Beef Stew in a Slow Cooker
1 to 2 lbs stew meat
Seasonings – Salt, pepper, oregano, rosemary
1 tablespoon cornstarch
2 large carrots, rough chopped
1/2 large onion, sliced or diced
1 large potato, peeled and chopped
8 oz. mushrooms, sliced (optional)
1 cup red wine
1 cup chicken (or beef) broth or water
2 tablespoons tomato paste
|Brown the stew meat
1. Brown the stew meat in a heavy bottomed pan with a drizzle of olive oil. Liberally season the stew meat with salt, pepper, dried crushed rosemary, and oregano. After the meat has begun to brown, add in about a tablespoon or so of cornstarch and stir to evenly coat the meat. Continue browning and scraping up the delicious brown bits forming on the bottom of the pan.
2. Transfer the well seasoned and browned stew meat to the crockpot and add the remaining ingredients all at once. Stir gently to combine. Cook on low for 6 to 8 hours or high for 3 to 4 hours until the meat is falling-apart tender.
3. Serve with fluffy biscuits or crusty bread. Enjoy!!