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Day 11 – Countdown to Christmas Classic French Beef Stew in the Crock Pot

  • Author: The Kitchen Whisperer

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Ingredients

  • 3/4 cup flour
  • 2 1/2 pounds lean stewing beef, cut into 1 1/2” cubes (I prefer chuck roast)
  • 2 Tbl vegetable oil
  • 69 small red potatoes (if they are larger, just cut into 1 1/2” cubes leaving the skin on)
  • 2 to 3 carrots cut into 1/2” slices
  • 2 large yellow onions, minced
  • 2 springs of fresh thyme (or 1 tsp dried)
  • 2 cups good red wine (or burgundy wine)
  • 4 cups beef stock (low or no sodium if using canned)
  • 1 Tbl Worcestershire sauce
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 2 cups peas (frozen/thawed or canned/drained)
  • 1 pound crimini mushrooms, sliced into 1/2” slices

Instructions

  1. Pat the beef dry and sprinkle with 1 tsp salt and pepper.
  2. Place 1/2 cup flour in a re-sealable plastic bag.
  3. Add the beef to the bag, several pieces at a time, and shake to coat completely.
  4. Heat a large sauté pan over medium heat and add the 2 tsp oil.
  5. In batches (don’t overcrowd the pan), add the beef and cook, turning, for 8 to 10 minutes, until browned on all sides.
  6. Transfer the browned pieces to the slow cooker, add 2 more tsp of oil to the sauté pan and continue browning the rest of the beef.
  7. Place all beef in the Crock Pot.
  8. Add the rest of the oil (~2 tsp) to the pain and add the onions and 1/2 tsp salt.
  9. Cook for 5-7 minutes or until the onions are softened and lightly brown.
  10. Add in the stock, 1 1/2 cups wine, thyme and bay leaves to the pan.
  11. Bring to a boil and use a wooden spoon to scrape up the browned bits of awesomeness (this is key to the flavor!) on the bottom of the pan.
  12. Pour this all over top the meat in the Crock Pot.
  13. Add in the potatoes, carrots and mushrooms on top.
  14. Cook for 8-9 hours on low or 6-7 on high.
  15. When done, put the slow cooker on high and whisk together the 1/4 cup flour and 1/2 cup wine.
  16. Pour the mixture in along with the peas, replace the lid and cook for 15-20 minutes for the sauce to thicken.
  17. Remove the bay leaves, adjust salt and pepper.
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