Beef And Red Wine Stew Slow Cooker. Add the bay leave, onions and seasoning. Transfer beef to slow cooker;
Add the rest of the ingredients. Season with salt, pepper and flour. Stir in 1/2 cup water, the wine, tomatoes, bay leaf, thyme, small onions, carrots, and potatoes.
Add Wine And Cook, Scraping Up Browned Bits, 30 Seconds;
Simmer for 1 minute then transfer to slow cooker. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth. Add the beef and stir over a low heat until lightly browned on all sides.
Stir In The Flour, Then Slowly Add The Red Wine, Stirring Until Well Blended.
Stir together with the beef until combined. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Add red wine mixture to slow cooker with beef.
Transfer The Meat To The Slow Cooker.
Season with salt, pepper and flour. In the pressure cooker combine the stew meat, salt, pepper, and flour. Add carrots, onion, potatoes, celery, and garlic.
There's A Lot You Can Do With Ground Beef In Your Slow Cooker.
Rich, hearty, and great for cold winter nights, this slow cooker beef and mushroom stew is full of savory flavor. The basic ingredients the keys to success in this recipe, and virtually any recipe in a slow cooker, is having a good slow cooker (and understanding its temperature controls), knowing the appropriate cooking time and making sure that the ingredients can withstand the cooking process. In the same skillet over medium heat, brown the onions and garlic.
Dust With Flour And Cook For 1 More Minute.
Prepare the beef to brown. Add tomato paste to skillet and cook, stirring, 1 minute. Repeat with the remaining beef and oil.