Beef Stew


3 lb. beef stew meat
1 TBSP garlic powder
1 TBSP onion powder
4 TBSP extra virgin olive oil
2 TBSP all purpose flour
1/2 cup red wine
1 1/4 cup chicken stock
1 bay leaf
Pinch red chili flake
1/2 large yellow onion
6 cloves whole garlic
20 your-baby carrots
1 large baking potato
Salt and pepper to taste

Peel and cut onion into large dice and reserve. Clean garlic cloves and reserve, wash potato very well and reserve (cut later). Count out carrots and reserve.
Season stew meat garlic powder, onion powder and salt and pepper. Heat a large salt pan over high flame for 3 minutes. Add 2 TBSP olive oil and sear one-half amount of stew meat. Repeat process with second half of stew meat.
Place stew meat into crock-pot and add red wine to saut pan to deglaze pan. Add red wine to crock-pot. Add chicken stock and cover. Cook on low heat for 4 hours.
After four hours remove lid carefully. Add onions, garlic, and carrots. Cut potato into large dice and add to crock-pot. Carefully stir stew. Return lid and cook for 45 minutes. Re-season if necessary.

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