Slow Cooker Vegetable Beef Stew
- 2 pounds beef stew meat, cut into 1 inch cubes
- ⅓ cup flour
- ½ teaspoon seasoning salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 onion, chopped
- 1 container Campbell's beef broth (900ml)
- ½ cup red wine
- 1 cup water
- 3 potatoes, diced
- 4 carrots, sliced
- 2 stalks celery, chopped
- Place flour, seasoning salt and pepper in a zip loc bag. Add meat and shake to coat.
- Heat oil in frying pan or dutch oven. Add meat and onions to brown
- Transfer meat to slow cooker.
- In a separate container, mix ½ cup red wine (I used merlot) with 1 container beef broth and add to still-hot pain to deglaze.
- Pour over meat in slow cooker.
- Add remaining ingredients. I typically add whatever veggies I have on hand which can sometimes includes corn, red peppers or broccoli.
- Cook on low 8 hrs
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2016/02/better-food-starts-here/
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