Ingredients

The following ingredients have 4 Servings
  • 1.5 - 2 pounds stew beef, cubed
  • 1/4 Cup flour, all-purpose
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper - divided
  • 2 Tablespoons canola oil, vegetable oil or other oil suitable for high heat
  • 1 Cup diced sweet onion
  • 2 teaspoons minced garlic
  • 1/2 Cup dry red wine or beef broth
  • 4 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 Tablespoons Worcestershire sauce
  • 2 each bay leaves
  • 2 Cups diced potatoes
  • 3 Cups beef broth
  • 1 Cup corn, canned - drained or frozen but thawed

Instruction

  • Combine flour, salt and 1/2 teaspoon pepper in re-sealable bag or in large bowl. Toss the beef cubes to coat.
  • Heat oil in large skillet over medium-high heat. Add beef cubes without over-crowding. This may have to be done in batches. Cook until browned on both sides and then place in slow cooker.
  • Return the skillet to the heat and add onion. Cook 2-3 minutes stirring occasionally. Add garlic and cook 1 minute more. Deglaze the pan by adding wine or broth and scrape up the bits from the bottom of the pan. Cook until liquid reduces by about half. Add mixture to slow cooker.
  • Add all remaining ingredients except corn to slow cooker. Cover and set to low for 7 hours or high for 4.
  • When timer is up, remove bay leaves and discard. Stir in corn. Taste for salt & pepper and add if needed. Cover and allow to sit 15 minutes before serving.