Hearty, warm and flavorful. This easy beef stew will satisfy your soul this winter and your family will love you for it.
Be sure to serve this with some nice crusty bread, because you’re going to want to sop up every last morsel of this delicious stew.
You can add any variation of vegetables that you like. I happen to love carrots, so I put in an entire small bag of baby carrots, fresh trimmed green beans, onions, mushrooms (that I sauteed about 30 minutes before the stew was done and threw them in….more flavor that way) and red skinned potatoes. I didn’t peel my potatoes, and be sure to use the red skinned variety, they hold up well in the stew.
In this picture I forgot the tomato paste, brown sugar and balsamic vinegar. I ended up not using the French onion soup, but instead I used 1 cup of beef broth. I thought that using the French onion soup would give it too much of an onion flavor, especially since I added one large onion into the mix.
Heat 3 tablespoons of the butter in the bottom of a large stock pot. Lightly salt and pepper your stew meat. Now coat each piece of meat in the all-purpose flour. Add to the hot butter.
Brown the meat on all sides.
Once the meat has browned, add in your one cup of red wine. Let the wine simmer for about 5 minutes, stirring occasionally to pick up all the bits on the bottom of the pan
Now add in your tomato paste, water, beef broth, beef consumme, golden mushroom soup, brown sugar, balsamic vinegar and the Italian seasoning. Give it a good stir. Allow the mixture to come to a boil. Remove from heat.
Cut your vegetables and place them in the bottom of your crock pot.
Pour the liquids over the vegetables.
Turn your crockpot on low for 7 or 8 hours and cover with the lid. (Try not to open the lid all day long)
While you are running all your errands, your amazing and delicious dinner will be cooking away.
If you want a slightly thicker stew, then about 1 hour before the stew is ready mix together 2 tablespoons of flour and 1/4 cup of water. Stir til smooth. Mix well into the stew. Continue cooking, with lid on, for one more hour.
It is so satisfying to do a little work in the morning and not have to hassle with dinner in the evening hours after a hectic day.
Serve with your favorite crusty bread.
Now make a fire and pour yourself a nice glass of wine and enjoy your evening.
Crockpot Beef Stew
All-purpose flour (to coat beef with)
Salt and Pepper
3 Tablespoons butter
1 1/2 pounds trimmed stew meat, cut into 1 1/2-inch cubes
1 cup dry red wine
1/4 cup tomato paste
1/2 cup water
1 cup beef broth OR 1 can (14 oz.) of French onion soup
1 14-ounce can beef consumme
1 14-ounce can golden mushroom soup
1 tablespoon brown sugar
1 tablespoon balsamic vinegar (good quality)
1 teaspoon Italian Seasoning
Your Choice of Vegetables
1 large onion, cut into large pieces
1 pound baby red-skinned potatoes, quartered
2 cups baby carrots
1 pound crimini mushrooms, stemmed and quartered (I’m going to add my mushrooms in at the very last. I’m also going to saute them in a little butter with salt and pepper, this will leave more of the mushroom flavor-I think they get too soggy if they are in the crock pot for this long)
Fresh Cut Green Beans
Place the flour in a large, shallow bowl. Season the beef with salt and pepper. Melt the 3 tablespoons of the butter in a large stock pot over medium-high heat. Working in batches, coat the meat with the flour; add to pot and brown on all sides. Once beef has browned add in the wine. Allow the wine to come to a boil, then reduce and simmer for 5 minutes. Be sure to stir so you can pick up the bits at the bottom of the pan. The mixture will become thick. Add in the tomato paste, brown sugar, water, beef consumme, beef broth OR French Onion soup, and the golden mushroom soup and balsamic vinegar. Stir until all is incorporated. Add the Italian seasoning. Bring to a boil, then remove from heat.
Cut your vegetables. I used green beans, red-skinned potatoes, cut into quarters, baby carrots and an onion, cut into large pieces. Place the vegetables on the bottom of the slow cooker. Add the beef mixture. Put your crock pot setting on low for 7 to 8 hours. Enjoy with some nice crusty bread and a glass of red wine. Your soul will rejoyce with great gratitude that you are feeding it the ultimate winter comfort food. Serves 6.
**Hint: If you enjoy a thicker stew, then one hour before you are ready to serve the stew, mix together 2 tablespoons of all-purpose flour with 1/4 cup water. Stir until there are no more lumps. Stir into beef stew mixture. This will thicken it up nicely.**