Categories: Soup- Chowder- Stew- Chili

Ingredients

• 1 lb. stew beef, cut into 1 1/2 inch pieces
• 2 Tbsp. flour
• Salt and ground black pepper
• 1 Tbsp. butter
• 1/2 cup dry red wine
• 1 1/2 cups beef stock or vegetable broth
• 2 bay leaves
• 1 Tbsp. tomato paste
• 1 Tbsp. Worcestershire sauce
• 2 cloves garlic, minced
• 1 onion, cut into thick wedges
• 2 ribs celery, roughly chopped
• 1 1/2 lbs. small potatoes, halved or quartered
• 1 cup frozen lima beans or cut green beans, optional
• 1/2 lb. carrots, cut into 2-inch pieces

Directions

1. Toss beef cubes with flour to coat. Season with salt and pepper. Brown beef on all sides in butter

2. in a heavy skillet or Dutch oven. Transfer beef to slow cooker (2 1/2 to 4 quart).

3. Add wine, broth, bay leavers, tomato paste, Worcestershire sauce and garlic to the pan and bring mixture to a boil, scraping up any browned bits, over medium heat. Boil 2 minutes.

4. Add remaining ingredients to the slow cooker. Season with salt and pepper. Pour in wine mixture. Cook on low for about 6 hours or until meat and vegetables are tender. If stew is too think, thicken by whisking bit of the liquid in a small bowl with about 1 tablespoon of flour, then whisk the smooth flour mixture into the stew. Discard bay leaes before serving.

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