1 1/2 pounds of cubed beef stew meat

2 tablespoons of flour
salt to taste
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
3 cloves minced garlic
1 medium onion diced
2 cups water
1 package of Lipton’s dry Onion Soup mix (the darker brown one)
1 cup diced carrots
3 medium potatoes cubed
1 cup frozen peas
1/4 cup red winePreparation:

In a skillet over medium high, add the olive oil and the beef.  Dust the beef with the flour and stir until combined.  Add the salt, pepper, thyme, garlic and onion. Brown the outside of the meat about 5 minutes stirring every so often.

Next add the wine and deglaze the bottom of the pan.  Add the water and the soup mix and simmer on low heat 1 1/2 hours.  Add the potatoes and carrots.  Simmer for 45 more minutes.  Add the peas in the last 10 minutes of cooking.  Total cooking time should be between 2-3 hours or until the beef is fork tender.

This recipe can be done in the crock pot on high heat for 4 hours or low heat for 8.  Just add all the ingredients to the crock pot after you have completed browning the meat and deglazing the pan.  When using the crock pot, keep the vegetables cut larger to prevent mushiness.

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