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.


This recipe brought to you by Sophie in the Kitchen