Bistro Beef Stew
What could be better than walking in the house on a cold chilly night and smell this waiting for you? No need to tell everyone that dinner is ready...they'll already be at the table!
Yield: Serves 6.
- ¼ cup all purpose flour
- ½ teaspoon pepper
- 2 lbs. Creekstone Farms Black Angus stew meat
- 5 teaspoons canola oil
- 1 teaspoon salt
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 teaspoons dried thyme leaves, crushed
- 1 cup dry red wine
- 1 can (14 to 14 ½ ounces) ready to serve beef broth
- 12 ounces assorted small whole mushrooms (such as baby bella, shiitake, and button)
- 2 cups baby carrots
- 1 cup frozen peas
Combine flour and pepper. Lightly coat beef with flour mixture; reserve any remaining flour mixture.
Heat 2 teaspoons oil in skillet over medium heat until hot. Brown half of the beef and remove from skillet and repeat with remaining beef. Season beef with salt and place in slow cooker.
Heat remaining oil in skillet. Add onions, garlic and thyme. Saute until tender – about 3-5 minutes. Add wine; increase heat to medium high. Cook and stir 1 to 2 minutes, until browned bits attached to skillet are dissolved. Stir in broth and reserved flour mixture. Pour over beef in slow cooker. Add mushrooms and carrots and cover. Cook on low for 4 hours. Stir in frozen peas. Cook for and additional 30-45 minutes. Serve.