Ingredients
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2 -3 lbs beef, I used fajita cut meat
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2 tablespoons flour, approx. (to dredge meat in)
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2 tablespoons olive oil
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1 -2 cup red wine, approx. 1/3 bottle (I used cabernet sauvignon)
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3 -4 carrots
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2 1/2 russet potatoes, large baking style (cubed)
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3 stalks celery, diced
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2 bay leaves
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2 tablespoons garlic, more to taste
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black pepper
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1 teaspoon white pepper
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2 tablespoons Worcestershire sauce
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1 (10 ounce) bag frozen peas
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1 teaspoon paprika
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2 (32 ounce) cartons beef broth, I like Pacific Natural Foods brand organic
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2 tablespoons tony cachere's cajun brown gravy mix
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2 teaspoons cornstarch
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1 cup cold water
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1 cup birdseye white pearl onion, frozen
Instructions
- Lightly dredge beef in flour with 1 teaspoon garlic powder, black pepper to taste, a pinch of salt, and paprika.
- Brown in pan with 2 tablespoons of olive oil.
- Add to crock pot.
- Mix in crock pot all remaining ingredients except the peas and onions (hold aside the gravy mix, cold water and corn starch until the end to thicken).
- Cook for 6 hrs on high or 8 hours on low if you are leaving house.
- Turn down to low and simmer as long as needed.
- Thicken "soup" base to desired consistency using brown gravy mix and corn starch with 1 cup cold water.
- Be sure to whisk thoroughly before adding to crock pot to avoid lumps.
- Add peas and onions and cook for at least 2 hours prior to serving.
- Remove all bay leaves, serve with crusty bread or your favorite starch.
- Enjoy ;).