Ingredients
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1 -2 lb stewing beef
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4 -6 fresh mushrooms, quartered
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3 garlic cloves, sliced
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3 -4 stalks celery, cut in 1 inch pieces
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4 medium potatoes, peeled and quartered
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5 -8 baby carrots
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1 small rutabaga, cubed
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1 tablespoon Worcestershire sauce
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1 cup red wine
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1 cup beef stock
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1/2 cup water
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1/4 cup flour
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1 tablespoon dry mustard (I like Keens)
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1 teaspoon dried thyme
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1 bouquet garni (of Marjoram, sage, parsley and bay leaves or your favourite stew seasoning)
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salt and pepper
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2 medium onions, quartered
Instructions
- Add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes.
- Add wine and deglaze pan, simmer 2 minutes.
- Meanwhile: Add onions, celery, potatoes, carrots and rutabaga to crock pot.
- Add thyme and bouquet garni to crock pot.
- Add salt and pepper to taste.
- Pour beef mixture from fry pan over veggies in crock pot and stir to mix.
- Combine in a bowl, stock, Worcestershire sauce and water; add flour and dry mustard and whisk together until well combined.
- Add flour/mustard mixture to crock pot, stir to mix.
- Cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices.
- Feel free to use any veggies left in the fridge that need to be used up.