After reading many recipes and reviews, I settled on these recipes for my first ever stew. Fabulous! I added a package of onion soup mix to the flour to coat the meat, and add onions at the same time as the meat next time so they cook more. Two carrots are added at the beginning and no extra carrots or onions are added at the end. Add 1 cup (mm) red wine for 4 total cups of liquid with beef broth. Also use 5 red potatoes in total and add them at the same time with the liquid until they are completely soft. It was served with egg noodles for a one-dish meal. Total cooking time was about 90 minutes which is well worth it.
This has the old fashioned taste I was looking for. The cooked meat is very tender, and the broth was really tasty! I added a few fresh mushrooms and a quarter cup of barley on hand. The whole family loved it and it’s a perfect dinner for a cool evening! Thanks for posting this wonderful recipe!
° 4 medium to large red potatoes, washed and cut into cubes
° 3 large carrots, peeled and sliced
° 1 celery stalk, cut into cubes
* Directions :
In a resealable plastic bag, whisk together the flour and seasoning salt until evenly coated. Heat the olive oil in a frying pan. Add the floured meat to the pan and brown on all sides. Remove with a spoon or tongs and place in the bottom of the slow cooker. Season with pepper.
Fry the onions in the same pan for two minutes. Don’t worry about cleaning it up every now and then – that’s added flavor! Transfer the onions to the slow cooker as well. Pour Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Post) into the skillet and whisk until combined, making sure to scrape any browned bits from the bottom of the skillet. Turn off the fire and put it aside.
Add diced potatoes, carrots, celery, and bay leaves to the slow cooker. Now, pour the broth/Worcestershire mixture into the crock pot as well. cover, covers; Simmer on low heat for 8 hours. Remove bay leaves before serving