“Nourish the body, feed the soul.”
This will likely be my last post for 2016 but the timing is perfect. Much of the country has been hit by a cold front so what better time to prepare a hot, rich beef stew. I first saw this recipe several places on the Internet and I believe I’ve tracked it’s origin to Campbells.com and this was my inspiration. Of course, I made a few small changes on my recipe!
1 to 1 1/2 pounds boneless beef bottom round (rump) roast or chuck pot roast, cut into 1-inch pieces
1/4 teaspoon ground black pepper
1/4 teaspoon Adobo seasoning (or substitute Kosher salt)
1/2 cup all-purpose flour, divided
2 tablespoons vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, crushed
1 teaspoon Italian seasoning, crushed
10 ounces mushrooms, cut in half or sliced (about 3 cups)
6 ounces baby carrots, cut into 3/4-inch pieces
1 medium shallot, finely diced
3 medium red potatoes, cut into 1-inch pieces
1/2 cup water, divided
1. In a gallon-size zip-lock bag add the pepper and Adobo to 1/4 cup of flour. Place the beef in the bag and shake it to coat with the flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.
2. Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots, shallot and potatoes with 1/4 cup of water in a 3 1/2-quart slow cooker.
3. Cover and cook on LOW for 8 to 10 hours or until the beef is fork-tender.
4. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 15 to 30 minutes or until the mixture boils and thickens.