Fridge Leftovers Stew - Crock Pot

Fridge Leftovers Stew - Crock Pot

Time: 6 hrs 15 mins

Ingredients

  • 1 -2 lb stewing beef
  • 4 -6 fresh mushrooms, quartered
  • 3 garlic cloves, sliced
  • 2 medium onions, quartered
  • 3 -4 stalks celery, cut in 1 inch pieces
  • 4 medium potatoes, peeled and quartered
  • 5 -8 baby carrots
  • 1 small rutabaga, cubed
  • 1 tablespoon Worcestershire sauce
  • 1 cup red wine
  • 1 cup beef stock
  • 1/2 cup water
  • 1/4 cup flour
  • 1 tablespoon dry mustard (I like Keens)
  • 1 teaspoon dried thyme
  • 1 bouquet garni (of Marjoram, sage, parsley and bay leaves or your favourite stew seasoning)
  • salt and pepper

Directions

  • 1 Add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes.
  • 2 Add wine and deglaze pan, simmer 2 minutes.
  • 3 Meanwhile: Add onions, celery, potatoes, carrots and rutabaga to crock pot.
  • 4 Add thyme and bouquet garni to crock pot.
  • 5 Add salt and pepper to taste.
  • 6 Pour beef mixture from fry pan over veggies in crock pot and stir to mix.
  • 7 Combine in a bowl, stock, Worcestershire sauce and water; add flour and dry mustard and whisk together until well combined.
  • 8 Add flour/mustard mixture to crock pot, stir to mix.
  • 9 Cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices.
  • 10 Feel free to use any veggies left in the fridge that need to be used up.
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