Slow-Cooker Red Wine Beef Stew

Slow-Cooker Red Wine Beef Stew

Fixings:

2 c. hamburger stock

3 tbsp. universally handy flour

2 tsp. Dijon mustard

1 lb. carrots, cut into 2-inch pieces

1 (8-ounce) bundle cremini mushrooms, divided if enormous

1 enormous red onion, cut into wedges

2 enormous celery ribs, cut into 2-inch pieces

4 cloves garlic, cleaved

6 branches thyme

1 tbsp. canola oil

3 lb. pot cook, managed and cut into 4 pieces

Genuine salt and newly ground dark pepper

1/4 c. tomato glue

1 c. dry red wine

1 tbsp. unsalted margarine

Cleaved new level leaf parsley, for serving

Guidelines

Whisk together stock, flour, and mustard in a 6-quart slow cooker. Add carrots, mushrooms, onion, celery, garlic, and thyme; mix to join.

Heat oil in an enormous skillet over medium-high hotness. Season hamburger with salt and pepper. Cook, turning periodically, until sautéed on all sides, 10 to 12 minutes. Eliminate to slow cooker. Add tomato glue to skillet and cook, mixing, 1 moment. Add wine and cook, scraping up seared bits, 30 seconds; add to slow cooker.Deep-fried-turkey-2.

Dispose of thyme. Eliminate hamburger and shred with 2 forks; return to cooker. Mix in margarine.

Cover and cook until hamburger is delicate, on low hotness 7 to 8 hours or high for 5 to 6 hours.

Serve finished off with parsley.Cool. Appreciate it !!

Beef-wellington-with-stilton-recipe.

Slow-Cooker Red Wine Beef Stew VIDEO