CROCK POT BEEF STEW FOR TWO
CROCK POT BEEF STEW FOR TWO – This Crock Pot Beef Stew dish is packed with onions, carrots, potatoes, celery, garlic, and delicate beef stew meat, all nestled in a red wine reduction sauce with just a hint of heat. It’s delicious with Best Cornbread Recipe or Cheddar Pull Apart Bread.
INGREDIENTS NEEDED:
— 1 lb beef stew meat
— 1/4 cup flour
— 1/2 teaspoon pepper
— 1/2 teaspoon salt
— 1/4 teaspoon garlic powder
— 2-3 tablespoons olive oil
— 1 teaspoon sesame oil
— 2 cloves garlic minced
— 1 small onion, chopped
— 2 carrots cut in chunks
— 2 potatoes cut in chunks
— 1 stalk celery, chopped
— 1/2 cup dry red wine
— 2 tablespoons Worcestershire sauce
— 1 cup low sodium beef broth
— 1 teaspoon Cajun seasoning
— 1/4 teaspoon of cumin
— 1 bay leaf
RECIPE INSTRUCTIONS:
In large Ziploc bag combine flour, pepper, salt, and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon olive oil and sesame oil in a large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot.
Heat 1-2 more tablespoons olive oil in the same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for an additional 1 minute. Now, add to crock pot on top of beef. Top with carrots, potatoes, and celery.
Using the same skillet add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 continuing to stir. Add Worcestershire sauce. Beef broth, Cajun seasoning, cumin and bay leaf, simmer for 5 minutes.
Pour wine/broth mixture over beef and vegetables in the crock pot.
Cook on low for 10 hours or high for 5 hours, or until the meat and vegetables are tender. Remove bay leaf.
More recipes :
CHINESE PEPPER STEAK WITH ONION
HOMEMADE CHICAGO STYLE DEEP DISH PIZZA
