Slow Cooker Beef Stew

A wonderful dinner for those chilly nights when you need something to warm you up.  Tender chunks of beef cooked  in a tasty sauce which has some red wine.  Add carrots, potatoes, mushrooms, and some tomatoes and you have the ingredients for a hearty stew.  Cook for 6 hours and serve.

Slow Cooker Beef Stew
From Family Circle Magazine

Ingredients:

1/4 cup all-purpose flour
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
2 1/4 pounds boneless beef short ribs cut into 1 1/2-inches pieces
1 package (10-ounce) white or brown mushrooms, trimmed and cut into wedges
1 cup red wine
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 can (14.5-ounce) diced tomatoes with garlic and onions
5 medium carrots, peeled and sliced into 1/2-inch rounds

Directions:
1.  In a large bowl, toss beef with flour, 1/2 teaspoon salt and the pepper.  Heat 2 tablespoons oil in a large stainless skillet over medium-high.  Add half the beef and brown, 4 minutes.  Remove to a 5 quart slow cooker.  Repeat with remaining oil and beef and transfer second batch to slow cooker.  Reduce heat under skillet to medium and add mushrooms and wine.  Cook 1 minute, scraping up brown bits.
2. Stir skillet contents plus potatoes, tomatoes, carrots, and 3/4 teaspoon salt and 1 cup water into slow cooker.  Cover and cook on HIGH for 6 hours or LOW for 8 1/2 hours.  Serve.

Serves 6

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