This stew is packed with flavor. The long simmering makes the meat very tender and brings out all the flavors. If you like your stew to taste a bit tomato-y, add 1½ cups of tomato sauce and decrease the beef broth by 1 cup.
Ingredients
- 2 tablespoons olive oil
- 2 lb cubed stew meat
- ½ cup white flour
- Salt and pepper to taste
- 1 chopped onion
- 3 minced garlic cloves
- ½ teaspoons thyme
- ½ teaspoons rosemary
- 1 bay leaf
- ½ teaspoons oregano
- ½ teaspoons paprika
- 1 tablespoon Maggi seasoning
- 1 onion, chopped
- 3 cups beef broth
- ½ cup red wine
- 4 peeled and cubed potatoes
- 4 sliced carrots
- 3 chopped celery stalks
How to Make It
- Heat the oil in a skillet.
- Coat the stew meat thoroughly with flour.
- Brown the meat for 10 minutes in a skillet.
- Place the meat in the slow cooker.
- Add all remaining ingredients and combine well.
- Cook on low for 10 hours.
