There's nothing better on a snowy New England day than coming in from the cold and having the aroma of this hearty beef stew hit you as you walk through the door!
1 c. Red Wine (I use whatever's on hand...this time I used a Shiraz)
2 lbs. Beef Stew Meat cut into 1/2 inch chunks
2-3 cloves of garlic crushed
2 sprigs of fresh rosemary (strip leaves from stem and roughly chop)
1/2 c. flour
3 T of olive oil (more if necessary)
1 medium yellow onion finely chopped*
2 stalks of celery finely chopped*
2-3 medium russet potatoes cubed
2 large carrots cubed
4 cups beef broth
2 bay leaves
1 t. Old Bay SeasoningSalt and Pepper
Combine Stew Meat, Red Wine, Garlic, and Rosemary cover and marinate in the fridge for 1 hour or overnight.
Heat olive oil in a pan on medium high heat.
Remove stew meat from marinade with a slotted spoon, try to drain off as much marinade as possible. Season meat with a generous pinch of salt and pepper. Reserve marinade.
In batches, dredge meat in flour completely coating and carefully drop into hot oil, browning meat on all sides. Add more oil to the pan when necessary between batches.
Place meat in bottom of slow cooker turned on low.
Add celery and onions to pan with a pinch of salt and pepper and sauté until translucent.
*I personally love big chunks of celery in my soups but my picky family feels otherwise so many of my recipes contain finely chopped onions and celery.
Add marinade to celery and onion mixture and deglaze the pan. Bring this mixture to a simmer and allow it to cook for a few minutes (this will cook off the alcohol.)
Pour mixture into the slow cooker.
Add carrots, potatoes, bay leaves, Old Bay Seasoning and beef broth and stir.
Cook on low for 8 hours or high for 4.
What's your favorite Crock Pot Soup Recipe?