Ingredients:
- 1/4 cup flour (may need more)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 2 1/2 pounds stew meat (I prefer the lean stew meat)
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup cabernet sauvignon
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, cut into 1/4 inch cubes
- 1 pound baby Yukon gold potatoes, halved or quartered
- 2 bay leaves
- 1 cup frozen peas
- 1/4 cup cold water + 3 tablespoons corn starch
- 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce
Directions:
- Sprinkle meat with black pepper, garlic salt & celery salt. Toss to coat.
- Sprinkle flour over the meat and toss again.
- Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Add the meat in batches. Don't overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to crockpot.
- Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the crockpot.
- Add all remaining ingredients EXCEPT for the peas, cornstarch mixture and 2 tablespoons of cold butter.
- Cook on low for 7 1/2 - 8 hours OR high for 3 1/2 - 4 hours, until the vegetables are softened and the potatoes are fork tender.
- Add the peas the last 15 minutes of cooking.
- To thicken, combine 1/4 cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
- Turn off the heat. Remove the bay leaves. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
- Add 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce for an even darker color.
