Slow Cooker Beef Stew

Ingredients

3 lbs beef stew meat, cubed
1/4 Cup all purpose flour
1/2 tsp salt
3 Tb olive oil
1 Cup baby carrots
4 large russet potatoes, cubed
1 Tb parsley
1 tsp ground black pepper
2 Cups boiling water
1 1 oz pkg onion soup mix
3 Tb unsalted butter
3 yellow onions, sliced
1 /4 Cup red wine
1/4 Cup warm water
2 Tb all purpose flour

Directions

Cube your potatoes and slice your carrots in half width wise, set aside. Cube your stew meat. Toss your meat into a large plastic bag, add flour and salt. Seal your bag and shake to coat. When each pieces has a nice four coating, set aside.

Heat oil in a skillet of your choosing. Carefully add meat and cook until browned on all sides. Transfer meat to your slow cooker, along with your potatoes, carrots, parsley and pepper. In a bowl, stir together boiling water and onion soup mix. Pour soup type mixture into slow cooker.

Melt your butter and toss in onions. When the onions are softened nicely, remove from skillet and transfer to slow cooker. Cool off your skillet just a tad, pour red wine in and stir to loosen any onion or meat particles. Pour liquid and particles into slow cooker.

Cover and cook on high for 30 minutes, then switch to low for 6 hours. Feel free to stir up your mixture at the first 30 minute mark, just remember to replace the lid when you are done. When 6 hours is up, stir in remaining flour and water. Cook uncovered for an additional 15 minutes or until it has thickened up a bit.