Ingredients
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.
Enjoy!
To can: process at 10lbs pressure for 90 minutes for quarts and 75 minutes for pints.