Easy & Hearty Beef Stew
Having made beef stew with a packet of seasoning from the grocery store a few times, I decided it was time to take a stab at making it without the aid of that 99¢ packet of salt and spices. If, like me, you’re looking for something to warm your belly on a cold winter day, this is the perfect solution. It’s easy, uses spices you’ve probably already got in your house, and tastes fantastic.
Ingredients
- 2 lbs Beef Chuck Cut in to 1" cubes
- 2 lbs Frozen Stew Vegetables Potatoes, carrots, celery, pearl onions
- 2 tbsp Flour
- 1 tsp Salt
- 1 tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Oregano
- 1 cup Chicken Broth
- .5 cup Red Wine
- 1 Bay Leaf
Servings: People
Instructions
- In a medium mixing bowl (large enough to hold all of the cubed beef), mix together the flour, salt, cayenne pepper, onion powder, paprika, and oregano.
- Mix your cubed beef in to the mixing bowl and toss until there is a coating flour and spices covering each piece of beef.
- Dump all of the frozen veggies into your crock pot, then pour the chicken broth and red wine over them.
- Place the floured & seasoned cubed beef over the veggies, dumping any of the left over mixture over the top.
- Give everything a quick stir with a large spoon to mix it all up.
- Add the bay leaf and let it float on top to do its thing.
- Cook on low for 6 hours.
- Remove and throw out the bay leaf.
- Enjoy! Needless to say, this goes great with the remainder of that bottle of red wine.
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