- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon Garlic Powder
- 1 teaspoon Beau Monde Seasoning (optional I guess, because who has this?)
- 1/2 teaspoon Rosemary
- 1/4 teaspoon Black Fine Grind
- *1 bag (16 ounces) frozen stew vegetables
- 1 to 2 cups pearl onions
- 1 pound beef stew meat, cut in 1 -inch cubes
- 1/2 cup red wine
- 1 Bay Leaf
- 1 can (14 ounces) diced tomatoes, undrained
- Salt to taste
- Optional - 1 to 2 tablespoons tomato paste. Add when you add the canned tomatoes
Mix flour, sugar, garlic powder, Beau Monde seasoning, rosemary and pepper in a small bowl.
Place vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.
Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.
*Recipe Note: Substitute 4 cups fresh vegetables for the frozen stew vegetables. Use potatoes, sweet potatoes, onions, carrots, celery, fennel, parsnips or any other combination of vegetables.
Cut fresh vegetables into same size cubes.
