Hey there, it’s Melissa here from The Sweet Escape with another delish dish for you. Winter means comfort food and is there anything more cozy than a big bowl of stew? Whether it’s Sunday night dinner with the family or part of an apres ski feast, this recipe is sure to warm you up.
The best part of this recipe is that you can make it in a crock pot so it’s hot and ready to eat when you walk in the door after a busy day. That means more time for you, the family or your guests and less time messing around in the kitchen.
I adapted this recipe slightly by adding a few more of my favorite ingredients including more of Kendall Jackson’s Vintner’s Reserve Cabernet Sauvignon to add even more flavor.
- 2 pounds beef stew meat, cut into 1½-inch cubes
- ¼ cup flour
- 2 tablespoons olive oil
- 1½ cup Kendall Jackson Vintner’s Reserve Cabernet Sauvignon
- 1 cup beef stock
- 2 bay leaves
- 1 tablespoon fresh thyme, minced
- 2 potatoes, peeled and cubed into 1 inch pieces
- 1½ cups of mushrooms, sliced
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 large onion, chopped into cubes
- 2 garlic cloves, minced
- 1½ teaspoon kosher salt
- 1 15 oz can unsalted diced tomatoes
- 1 tsp. chili flakes (optional)
- Lightly coat the beef with flower then sear on med-high in pan with oil until all sides are browned. Remove beef from pan and place in crock pot.
- In the same pan used for meat, add stock and red wine and scrape off the brown bits with a wooden spoon. Bring to a boil for approx. 1 minute then pour in crock pot.
- Add all other ingredients to crock pot and cook on low for 6-8 hours.
Serve with fresh bread and glass of Kendall Jackson Vintner’s Reserve Cabernet Sauvignon and you have yourself a complete meal.
If you’re a vegetarian you can omit the beef all together or replace with beans or lentils for an equally hearty option. Either way I bet you this crock bot stew will be a regular favorite this winter.
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