Crock pot red wine beef stew

Another great recipe from CI and ATK.The red wine instead of beef broth like in most stew recipes was SO MUCH BETTER..deeper flavor and very tender meat! Great, easy meal! I also used my crock for this. The original recipe uses the oven, but I like using my crock much more especially with our warmer falls! Enjoy this deeper flavor stew!

I also submitted this to the Fall Foods and Red Wine Blogging Event for September hosted by Joelen’s Culinary Adventures. Check out her blog for all the great recipes and the great event!

ENJOY!

INGREDIENTS

3	pounds  chuck-eye roast , cut into 1 1/2-inch cubes
1 1/2	teaspoons  table salt
1	teaspoon  ground black pepper
3	tablespoons  vegetable oil
2	medium onions , chopped coarse (about 2 cups)
3	medium cloves  garlic , minced
3	tablespoons  unbleached all-purpose flour
1	cup  red wine (preferably full-bodied)-I doubled it to deepen the flavor! It was perfect!
2	cups  low-sodium chicken broth
2	bay leaves
1	teaspoon  dried thyme
6	small boiling potatoes , peeled and halved
4	large carrots , peeled and sliced 1/4-inch thick
1	cup  frozen peas (6 ounces), thawed
1/4	cup  minced fresh parsley leaves

Directions:

Season meat with salt and pepper. Toss with minced garlic. Add everything to crock pot and toss together, except peas and parsley. Cook low 6-8 hours. About an hour from done, add peas. Finish cooking. Serve with fresh parsley on top and warm rolls or bread!

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