Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.
Add stew meat to the bag and seal; Shake to coat and set aside.
Add the olive oil to a large skillet over medium high heat.
Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides.
While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces. Add the onion and the wine to the pan and cook for 2 minutes.
Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.
While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.
Pour the cornstarch mixture into meat and stir for 1-2 minutes.
Remove from heat and pour the stew into the crock pot.
***At this point, the stew could be refrigerated overnight to slow cook the next day. IF refrigerating overnight, add an extra 1/4 cup each beef broth and red wine to the stew. ***
Cook on LOW for 8 hours or on HIGH for 4 hours.
Discard bay leaves before serving and add salt & pepper to taste.
Garnish with chopped parsley if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 68.6mg||2 %|
|Potassium 127.9mg||3 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 10.7g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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