Slow-Cooker Red Wine Beef Stew

Fixings

    2 c. meat stock

    3 tbsp. generally useful flour

    2 tsp. Dijon mustard

    1 lb. carrots, cut into 2-inch pieces

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

    1 huge red onion, cut into wedges

    2 huge celery ribs, cut into 2-inch pieces

    4 cloves garlic, cleaved

    6 twigs thyme

    1 tbsp. canola oil

    3 lb. pot broil, 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 spread

    Cleaved new level leaf parsley, for serving

Bearings

    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 a huge skillet over medium-high hotness. Season meat with salt and pepper. Cook, turning sometimes, until carmelized on all sides, 10 to 12 minutes. Eliminate to slow cooker. Add tomato glue to skillet and cook, blending, 1 moment. Add wine and cook, scraping up carmelized bits, 30 seconds; add to slow cooker.Beet-salad-with-dilled-yogurt-sauce.

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

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

    Serve finished off with parsley.Enjoy it !!!Crabby-cream-cheese-wontons.

Slow-Cooker Red Wine Beef Stew VIDEO