Beef Stew
Ingredients
- 2 ½ lb Chuck roast (or bottom round but not eye round), trimmed and cubed.
- 2 ½ lb Potatoes, peeled and cubed (about 3 large russet).
- ¾ lb Carrots, baby or cut into chunks
- 6 Small boiling onions (or 2 medium onions, quartered)
- 3 cups Red wine
- 3 cups Water
- 5 tbsp Brown gravy mix
- 2 splashes A-1or Worcestershire sauce
- 1 tbsp Salt
- 2 tsp Black pepper
- Vegetable oil
Instructions
- In a slow cooker, mix 2 cups each wine and water with gravy mix, salt, pepper, and A-1.
- In a tall sauce pan, brown meat on high heat with 1 Tbsp oil, 2 minutes on each side. Brown in small batches so all pieces lie flat on the bottom of the pan. Do not stir or mix other than to flip after 2 minutes. Transfer meat to slow cooker with a slotted spoon. Add oil to the pan as needed.
- Add potatoes, onion, and carrots to slow cooker. Stir to mix.
- Add remaining wine and water to the saucepan and deglaze. Scrape up any browned bits on the bottom of the pan. Use this liquid to top off the slow cooker so all meat and vegetables are covered.
- Cook overnight on high. In the morning reduce heat to medium.
Notes
Best wine: Cantina Zaccagnini Montepulciano d’Abruzzo or similar Italian red
