Beef Stew with Red Wine

Beef Stew with Red Wine
By: Natalie Haughton’s “Slow & Easy fast-fix recipes for your electric slow cooker”

2lb boneless beef stew meat, cut into 1 inch cubes (all excess fat removed)
4 carrots, peeled and cut into ¼ inch slices
5 medium red waxy potatoes, peeled and cut into ½ to ¾ inch cubes
3 celery ribs, sliced
2 medium or 1 large yellow onion, cut into ¾ inch dice
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon black pepper
2 cups dry red wine, such as cabernet or merlot
2 Tablespoons Dijon mustard
Pinch of granulated sugar
2 bay leaves

In a 6 quart slow cooker (crock pot), mix together the carrots, potatoes, celery, and onions.

Place the flour, salt, and pepper in a large plastic Ziploc bag. Add the beef cubes, seal the bag, and toss until the beef is evenly coated with the seasoned flour. Add the meat and any loose flour to the crock pot. Spoon some of the vegetables up and over the beef.

In a glass bowl or large glass measuring cup, whisk together the wine, mustard, and sugar until thoroughly mixed. Pour evenly over the beef and vegetables. Submerge the bay leaves on opposite sides of the crock pot.

Cover and cook on low setting for 6 ½ hours, until the potatoes and beef are tender but the beef still holds its shape. Remove and discard the bay leaves before serving.

Makes 8 servings

Rosanna’s notes: leave time for prepping the vegetables. Once everything is in the crock pot it’s a breeze. Too die for flavor and the beef is sooooo moist!!! 5 out of 5 stars. The wine aroma is stronger than the actual flavor of the stew as the alcohol cooks off over time.