Ingredients:
- 3 pounds lean stew beef, cut into 1-inch cubes
- 3 teaspoons salt, divided
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 1/2 cups water, divided
- 3/4 cup all-purpose flour
- 1 cup red wine
- 1 can (14.5 ounces) chopped tomatoes
- 1 large bay leaf
- 1/4 teaspoon ground thyme
- 12 small onions
- 6 carrots, halved crosswise then halved lengthwise
- 12 small potatoes or 6 medium potatoes, halved
Preparation:
Sprinkle stew beef with 2 teaspoons salt and 1/2 teaspoon pepper. In hot oil in large skillet, brown stew beef quickly on all sides. Add chopped onion, celery, and garlic. Cook until onion is tender and lightly browned. In a large cup or small bowl, gradually add 1 cup of cold water to the 3/4 cup flour, stirring until well blended and smooth. Add flour mixture to meat and vegetable mixture, stirring constantly, until smooth. Spoon mixture into slow cooker. Stir in 1 teaspoon salt, 1/2 cup water and remaining ingredients. Cover and cook on high for 5 hours, or cook on low for 9 to 11 hours.Crockpot beef ragout serves 8.
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