Ingredients
2 lbs Lean Beef for Stew, cubbed
½ Red onion, chopped.
2 large gold potatoes, chopped
3 large carrots, sliced
1 cup sweet peas
⅓ cup apple cider vinegar
½ cup sweet red wine
2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1 bay leaf
1-2 cups of water
Cornstarch for coating beef
Instructions
Take the beef and pat dry with a paper towel. Take a tablespoon or two of cornstarch and coat the beef evenly. Set a pan to medium-high heat and allow it to heat up well before searing the beef on each side. Sear for no more than a minute or two to on each side give it a nice brown color.
In a crock pot add the seared beef with the chopped onion, potatoes, carrots, and peas. Pour the sweet red wine and apple cider vinegar to the crock pot. Add the salt, pepper, onion powder, garlic powder, thyme, and bay leaf to the pot. Pour one to two cups of water, depending on how thick or thin you like your stew, to the pot. Cover with lid and set on high. Cook for 5-6 hours or until the meat is tender.
Taste, and if needed, add a little more salt to your liking. If you want a thicker stew and find that it is too runny, take ¼ cup of water and mix with 1 tbsp of cornstarch, pour it into the stew and mix well. Allow it to cook for another 10 minutes so the stew can thicken. Serve over creamy mashed potatoes and enjoy.
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