3 lbs stew beef
½ cup flour
1 tsp seasoning salt, to taste
2T Olive oil
2 cups diced carrots
1 ½ cup diced celery
3 – 4 cups cubed potatoes (I really like red!)
1 large onion, diced
2 T butter
½ cup red wine
1 package beef stew mix
3 cups veggie broth (or water)
Cut stew beef to size you prefer, I tend to always cut them so they are more bite sized. Place in bag with flour and salt and coat. Coat rimmed cookie sheet with olive oil and add stew beef to a 350 degree oven to brown, stir once or twice.
Place potatoes, carrots and celery in crockpot.
Melt butter in saucepan and add diced onion and sautee until soft. Add packet of stew mix and red wine, blend. Pour over veggies in crockpot. Add meat and veggie broth, sprinkle with pepper to taste.
Cook on high for 1 hour, then low for 5-6, until meat is tender. Take 2T of cornstarch and mix with 1 cup water, add to stew and simmer on low for about 30 minutes. If you like your broth thinner, add more water.
*Note* I do not add very much salt and pepper to my soups as I know everyone has different levels of preference and then it can be added when it is served to the person’s taste.
To can: process at 10lbs pressure for 90 minutes for quarts and 75 minutes for pints.