The weather is getting cooler in DC and this Autumn Beef Stew is perfect for a lazy weekend or a hectic weeknight. This is a slow cooker recipe so you can put this together in the morning and have dinner when you get home from work. You can even get it all together the night before, put it in the fridge and just start the slow cooker the next morning. If you are short on time, you can skip the browning of the beef and that would be fine. I love the flavors of this Autumn Beef Stew, the wine gives it great depth. If you aren't into the red wine, just add more stock instead. I also cut the vegetables into larger pieces so they don't get too mushy. This is a great freezer friendly dish too. Enjoy!
Autumn Beef Stew
1 pound beef, cubed
¼ cup flour
1 teaspoon granulated garlic or garlic powder
1 teaspoon paprika
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil or vegetable oil
2 carrots, chopped
1 onion, chopped
1 potato, diced
2 cups red wine
14 ounces beef stock
3 to 4 cloves garlic, minced
1 teaspoon thyme
2 bay leaves
1 cup frozen peas (optional)
In a bowl, combine flour, garlic, paprika, salt and black pepper. Add beef and toss to lightly coat with seasoned flour.
Heat a heavy pan over medium-high heat and add oil. Add beef and cook until lightly browned on each side. Remove beef from pan.
Add wine and beef stock to deglaze pan. Stir in minced garlic, thyme and bay leaves.
Place carrots, onion and potato in bottom of slow cooker. Add in beef.
Next, pour in wine and beef stock mixture.
Cover and cook on low 8 to 10 hours or on high 4 to 6 hours.
Optional: Add in frozen peas 30 minutes before ready to serve.
Serve over rice or egg noodles.