Ingredients
-
1/4 cup all-purpose flour
-
1 teaspoon salt
-
2 lbs cubed stew meat
-
4 tablespoons butter
-
1 onion, chopped
-
1 red pepper, diced
-
3 garlic cloves, minced
-
4 carrots, peeled and sliced into 1/2 inch pieces
-
1 cup red wine
-
1 bay leaf
-
3 tablespoons fresh parsley, chopped
-
1 teaspoon dried thyme
-
1 teaspoon ground black pepper
-
1 lb button mushroom, cleaned and left whole
-
1 lb white pearl onion, peeled
Instructions
- In a small bowl, combine the flour, salt and ground black pepper.
- Coat the beef cubes with this mixture.
- Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
- Add the meat and brown well on all sides.
- Add the onion, carrots, mushrooms, red pepper, and garlic to it.
- Saute for 5 to 10 minutes, or until onion is tender.
- Add the wine, bay leaf, parsley, and thyme.
- Transfer the ingredients from the skillet to the crock pot.
- Stir once and then cover with crock pot lid.
- Cook on low for 6-8 hours.
- Garnish with parsley and crumbled bacon.
- Serve with crusty French bread and enjoy!