Beef Stew

Ingredients

3 lb

Beef ( Stew Meat - Cubed)

1⁄4 c

Flour

1⁄2 t

Salt

3 T

Olive Oil

1 c

Carrots (Baby, or cut up)

Potatoes (large, cubed)

1 t

Black Pepper

2 c

Water

1 pk

Onion Soup Mix (Dry)

3 T

Butter

Onions (Sliced)

1⁄4 c

Wine - Red

Place meat, 1/4 c flour & 1/2 salt in large plastic bag - shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, and pepper.
In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and sauté onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 4 hours.
About 15 minutes before done, add a slurry and cook uncovered for the until gravy is thickened.