6 hours 30 mins
6 hours 50 mins
– Advertisement –
Recipe type: Main
2 lbs stew beef chunks, cut into 1½- 2 inch chunks
5 Tbsp flour
½ tsp sea salt
½ tsp pepper
1 Tbsp butter
1 Tbsp canola oil
2 C low sodium beef broth or 2 C hot water and 2 bouillon cubes
4 large carrots, 2 inch sections (or a bag of baby carrots)
1 (10oz) brown mushrooms, washed and halved
2 cloves garlic, minced
1 C red wine (or additional broth)
1 tsp onion salt
½ tsp celery salt
½ tsp garlic salt
1 (14.4oz) frozen pearl onions
1 (16oz) pkg whole grain egg noodles, prepared according to directions
Coat slow cooker with cooking spray, preheat.
Place beef in large ziplock baggie with 2 Tbsp, ¼ tsp salt, and pepper.
Shake to coat.
Melt butter and oil in a large skillet over medium high heat.
Add beef and brown 5 minutes, stirring to sear all sides. (cook in 2 batches if needed)
Place beef in slow cooker.
Reduce pan heat to medium and pour in 1 C of beef broth.
Cook, stirring, pulling up bits from the bottom for 2 minutes.
Pour into slow cooker.
Add carrots, mushrooms, garlic, red wine, remaining beef broth.
Cover and cook on high for 5 hours or low for 6½ hours.
Remove beef and vegetables with slotted spoon into a large bowl, cover to keep warm.
Whisk 3 Tbsp flour with 3 Tbsp water.
Strain juice into medium sauce pan, over medium high heat, whisk in flour,
Boil 3 minutes or until thick, pour over beef and vegetables.
Serve over prepared noodles.