Crock Pot Beef Stew
1 1/2 lb stew chunks
1/2 cup wine (red)
1 can tomato soup
1 can beef consomme
1 can cream of celery
4 medium/large potatoes (cut into chunks)
1 tblsp onion powder
2 tsp garlic
1 tsp thyme
2 bay leaves
1/4 tsp red pepper flakes
2 tsp Kosher salt
3 tsp sugar
2 beef bouillon cubes
1 can corn
2 cans water
To thicken: (do not add till after the stew is done)
get everything together (potatoes cut up, liquids measured out- etc etc)
toss the meat into a skillet with some oil & the garlic & sear it:
now everything can go into the crock pot.
potatoes, meat, corn, seasonings, b cubes, liquid- all of it.
give it a stir & cook on low for 8-10 hours.
once the meat is tender (8-10 hours in) and everything smells awesome, it's time to thicken up your stew.
some people like flour- but i hate lumps & i use cornstarch.
i eyeball it- so use as much or as little as you want to reach your desired thickness.
i like to start with about 2 tblsp & i mix it with just enough water to dissolve the cornstarch- i then slowly stir it into the stew.
i give it a few minutes, see how thick it is & go from there.
like i said- it's your preference.
once you've got it where you want it- ladle it out & server with some crusty bread.
FYI: i'm not a huge fan of tomato based beef stew- so i ended up draining about 3 cups of liquid from the finished stew & replacing it with water (and a little extra salt & an extra boullion cube)
this worked for me- but lots of people DO like tomato based stew. so yeah- whatever you like. i think next time i'll use 1/2 can tomato soup & see how that goes.