Just in time for Christmas, green chile rice! In my 25 years of serving it, I have NEVER received compliments or requests for the recipe. If you like, you can use low-fat sour cream and cheese.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 3 pounds cubed beef stew meat
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions, sliced
- ¼ cup red wine
- 4 large potatoes, cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix
- ¼ cup warm water
- 2 tablespoons all-purpose flour
Instructions
- Place meat in a large plastic bag. Combine 1/4 cup flour with salt in a small bowl; pour into the bag and shake to coat meat.
- Heat olive oil in a large skillet over medium-high heat. Add floured meat and cook in batches if necessary, until evenly browned on the outside. Transfer meat to a slow cooker.
- Melt butter in the same skillet. Add onions and sauté until softened. Transfer to the slow cooker. Pour red wine into the skillet and stir to loosen any browned bits of food on the bottom. Remove from the heat and pour into the slow cooker.
- Add potatoes, carrots, parsley, and pepper to the slow cooker. Stir 2 cups boiling water and dry soup mix together in a small bowl; pour into the slow cooker.
- Cover and cook on High for 30 minutes. Reduce the heat to Low and cook for 6 hours, or until meat is fork tender. Mix 1/4 cup warm water and 2 tablespoons flour together in a small bowl; stir into stew and cook, uncovered, until thickened, about 15 minutes.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 11 g |
| Sodium | 410 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Used balsamic instead of wine. Amazing.
This is the best beef stew I have ever had. I sent some home with my daughter and her husband, who is a picky eater, and he loved it. He made my daughter make it a few days later.
Quite Tasty and easy! My changes: Beef broth instead of water and I just dump broth and the soup mix into the slow cooker without boiling or pre-mixing. Soups/stews love acid and the bit of wine for deglazing wasn’t quite enough for me – so added some tomato paste. For even more oomph I added worcestershire and lots of garlic. Finally, I like veggies – so added some spinach, chopped celery, and the greens from the tops of my carrots.
Nice easy to make meal. I did cook meat before because I like the extra flavor. Onion soup didn’t make it too oniony tasting.
Very Easy and SUPER DELICIOUS! I halved this recipe and it worked perfectly fine My only suggestion would be to add a bit more salt to the stew before serving – really brings out the flavors Also, I used purple onions instead of white, and I cut up regular size carrots instead of the little mini’s cuz I like those better Additionally, I didn’t need to thicken the gravy at the end, we liked it just the way it turned out LOVED IT
The recipe was great but I did make a few modifications. Had about 2 1/4# stew meat on hand and used the same ingredients with these additions: added some dried thyme and marjoram to the mix, along with a few cloves of crushed garlic and some dashes of ketchup and 1-2 tsps of Worcestershire sauce. I am not partial to wine in cooking so used a can of low sodium beef broth to loosen the brown bits in the pan and sprinkled 1/2 package of onion soup mix on the meat (can always add the rest later to taste) and stirred well. Added the potatoes (russets) about an hour into cooking and the carrots an hour after that. Added a small can of mushrooms (drained) and a couple handfuls frozen peas towards the end. (If needs more liquid do not drain the mushrooms.) I think thickening with flour and water is for an as-needed basis, could have skipped that step with mine. It was a very tasty meal, perfect for the cold winter afternoon we were having! (Maybe add some dumplings to the top next time?)
very tasty
We loved this recipe! I didn’t have dried onion soup so used a stock cubes but added dried onion to the stock. I added dumplings at the end and peas. It was quite peppery but we actually liked that, as it was warming, on what was a cold winter’s evening.
This was tasty, but it wasn’t as much of a stew as I thought it would be. There wasn’t a lot of liquid in the bottom of the cooker. But the potatoes and meat tasted terrific.
I have made this several times. Love the recipe and serve it over biscuits just like I had growing up!
So good! I had about 4 pounds of beef, so I added a little more of everything else besides the onion soup. I took the time to trim all the fat & veins off the meat and cut the pieces smaller to make it easier for kids and grandparents to eat. I also ended up adding about 2 cups of beef broth to make it soupy. I could have also used more wine (I’d say up to a cup). I also had some roasted cauliflower leftovers so I dumped that in when I added the flour slurry sat the end to just warm through. It was like a secret ingredient! Easy shortcuts: I don’t do well with chopping onions, so I used a bag of frozen chopped onion. And I had some of those tiny potatoes that I just dumped in rather than cutting up potatoes, and they cooked perfectly! Next time I might add a can of diced tomatoes or just a diced tomato towards the end to give a little freshness and acidity.
THIS WAS SOOOOOO DELICIOUS. THANK YOU FOR SHARING RECIPE. my husband and children just love this meal!!!!! Will be making this AGAIN!!!!!!
Great recipe…easy to make. I didn’t have an onion so added dry minced onion to the beef drippings and it had the same basic result. I also added some garlic powder (maybe a teaspoon) and instead of the red wine I added 1/4 cup of brandy. Even a small amount of wine can overpower a recipe…brandy tends to adds a little sweetness to counter the spices. 30 minutes on high and 6 hours was plenty of time….I actually started with 4.25 lbs of stew meet and it was unbelievably tender.
I made it exactly as it’s here. It was okay , lacking flavor. I recommend adding spices and /or salt. I give it four stars because of good consistency and mix of ingredients.
It was delicious! I used peeled russet potatoes and this thickened the broth so I didn’t use the cornstarch and water.
Made this last weekend with a chuck roast that I cubed for stew. Only used one onion – three seemed excessive – and added a bit of garlic stuff to the last flour mix. Added salt and pepper when eating, otherwise flavor was right on. G/f wanted seconds – always a good indicator of a decent recipe.
This was so very good!
Awesome recipe. A few changes were made. One less potato, but they were big, 1/2 cup more water & 2 cups of carrots. I didn’t need to thicken, it was done in 5 hours. Used a better cut of meat and added peas at the very end. Delish!!
soooo good and easier than it sounds you can add more vegetables that you like
This is the best beef stew I have ever made. I added sprigs of fresh thyme and in the last hour, a cup of frozen peas. I also used corn starch instead of flour for thickening. So tasty!!
I have a similar receipt, No Peek Stew, with basically the same food items that I cook in the oven but this one I made in a slow cooker. It came out good and was a hit with the family.