Cut beef into 2 to 2 1/
ver medium heat. Cover the beef with the flour.
Put
orking in batches, brown the beef until golden all over, about
Put beef stew meat, potatoes, onion, and carrot in the crock of a slow cooker. Add tomato sauce, water, red wine, beef bouillon cubes, onion soup mix, rosemary, garlic powder, salt, and pepper to the beef mixture; stir gently.
Whisk cornstarch into water until dissolved; stir gently into the beef mixture.
Cook on High for 4 hours.
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
Cook on Low until beef and vegetables are tender, 4 to 6 hours.
br>Whisk together soaking liquid, wine and tomato paste; pour into
salt, and pepper. Add the \"beef\" and toss to coat.
olored.
Pour in the red wine, beef stock, and brown sugar into
ven).
Saute garlic and beef until beef is browned on all
easoning, choose your favorite. Cheap red wine works just fine. Baby carrots
edium-high heat. Add the beef and cook for 8-10
Place the beef in a bowl with red wine, garlic, and bay leaves.<
se later.
* Place the stew meat in the bacon grease
Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.
he pot.
Boil the beef broth to reduce to half
t the end of the recipe make up the Emeril's
fore:
Trim and cut beef into fork sized chunks. Remove
Bring beef broth to a boil in
25\u00b0F. Combine celery, onion, wine, apricots and herbs. Set aside
Stir in 1 bottle of red wine. Add 2 bay leaves, a