As you know, I am a big fan of keeping it simple. You can ruin a dinner by fussing too much. My dad was a perfectionist and though his meals were technically perfect, sometimes there were other factors. Ask my mom how her friends loved dinner with my dad when his perfect meal didn’t show up until 9:00. Ask how much we loved running out to the store at the last minute to pick up the perfect ingredient, that he couldn’t do without because the recipe called for it, and he didn’t do substitutions. Some of my favorite meals take just a few ingredients and a little bit of time. Spending a couple of hours preparing an appetizer that disappears within a couple of seconds can be such a let down and who wants to come home to start a really in-depth dinner, when you just want to relax? This stew is super easy, fast and delicious. I start meals like this before I go to work. The first one home adds the carrots and cooks up some noodles. Put it all together and dinner is done.
Ingredients:
- 1 lb cut up stew meat (from Bluescreek of course)
- Wine
- Beef Broth
- Onion sliced
- 3 garlic cloves
- salt
- pepper
- 2 bay leaves
In a hot pan with two tbs olive oil, quickly saute the beef and onions. Place into crock pot along with the rest of the ingredients. The wine and beef broth should cover the beef evenly. Place the crock pot on medium. When you come home from work, peel and slice carrots and add to the crock pot. Cook up noodles. Eat when the carrots are tender. Serve the beef stew over noodles. Yum.
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