Slow Cooker Beef Stew
A great meal to come home to after a day of skiing or when the family's been out and about in the winter chill.
PREP TIME: 20 min.
COOK TIME: 9 hrs.

3 lbs. lean cubed beef stew meat

1/4 c flour

1/2 t salt

3 T olive oil

1 c baby carrots

4 large potatoes cubed

1 T dried oregano

1 t coarse ground black pepper

2 c boiling water

1 pkg. dry onion soup mix

3 T butter

3 medium onions sliced

1/4 c red wine

1/4 c warm water

2 T flour

  1. Combine 1/4 c flour with 1/2 t salt in a plastic bag.  Add the meat and shake to coat.
  2. Heat oil in a large skillet over medium-high heat.  Add meat and cook until evenly browned on all sides.  Place cooked meat, carrots, potatoes, oregano and pepper into the slow cooker.  In a small bowl mix the boiling water and soup mix together and pour over meat and vegetables in the cooker.
  3. In the same skillet melt the butter and saute the onions until transparent, transfer to the cooker.  Pour the wine into the skillet and deglaze the pan, remove from the heat and pour into the slow cooker.
  4. Cover and cook on high for 30 minutes.  Reduce heat and cook for 8 hours or until meat is fork tender.  In a small bowl whisk the 2 T of flour and 1/4 c warm water.  Add to stew, turn the cooker to high and cook for 15 minutes, or until thickened.