Ingredients
1lbbeef stew meat,cubed
1tbspall purpose flour
2tbspolive oil
2tspbutter
1medium yellow onion,thinly sliced
¼cupred wine
1beef bouillon cube
1cuphot water
1large potato,cubed
½cupbaby carrots
½tsprosemary
½tspdried thyme
½tbspgarlic powder
½tspground black pepper
¼cupwater
2dashesWorcestershire sauce
Preparation
Place the cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat the beef with flour.
Heat the oil in a skillet over medium heat, and brown the beef on all sides. Transfer to a slow cooker.
Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef.
Pour wine into the skillet to deglaze, then pour wine into the slow cooker. Dissolve the beef bouillon cube in 1 cup of hot water, and pour into the slow cooker.
Place the potato and carrots in the slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all the ingredients.
Cover the slow cooker, and cook the stew for 7 to 8 hours on Low.
Serve warm, and enjoy!
