Rosemary and Thyme Beef Stew
 
Prep time
Cook time
Total time
 
Recipe type: Main
Serves: 6
Ingredients
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 pounds beef stew meat
  • 2 tablespoons cooking oil
  • 1 pound small, thin skinned potatoes, halved
  • 3 carrots, cut in bite sized pieces
  • ½ large onion, chopped
  • ½ pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 2 stalks celery, cut in chunks
  • 1¼ cup water, divided
  • 2 teaspoons beef bullion
  • ½ cup red wine
  • 3-4 sprigs rosemary
  • 3-4 sprigs thyme
  • 2 tablespoons cornstarch
Instructions
  1. Combine flour, salt, and pepper in a large zip top bag. Add beef cubes, a few at a time, and shake to coat.
  2. Heat oil in large skillet. Brown floured meat, turning frequently.
  3. Place meat, potatoes, carrots, onion, mushrooms, garlic, and celery in crock. Stir to combine.
  4. Dissolve bullion in 1 cup warm water. Add wine. Pour over meat and vegetables. Gently stir in rosemary and thyme.
  5. Cook the stew on low for 7-8 hours.
  6. About 30 minutes before serving, dissolve cornstarch in remaining ¼ cup water. Stir into stew. Turn heat to high and cook 30 minutes, until stew thickens.
Recipe by at http://cookingwithveggies.com/2013/08/19/crock-pot-good-for-summer-too/