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Prep Time15 minutes
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Cook Time5 to 7 hours
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Serv SizeYield 4 servings
This stew is so rich and flavorful with red wine, pearl onions, carrots, potatoes, mushrooms and peas. A Fall time favorite!
Ingredients
Directions
Equipment needed: 6- or 7-quart crock pot
In a 6 or 7 quart crockpot combine broth, catsup, red wine, flour, bay leaves, thyme leaves and ground rosemary, stir till combined.
Trim fat off of meat and cut to desired size.
Add meat and frozen pearl onions to crock pot and cook on high for 1.5 hours.
Cut vegetables to desired size. I quarter the mushrooms and cut the carrots in large rounds. I use either red potatoes or a medley of baby potatoes cut in half.
Reduce heat to low and add vegetables to the crockpot. Cook for about 2-3 hours more or until vegetables are tender. Meat should be melt in your mouth tender as well. Discard bay leaves before serving.
Just before stew is done and ready to serve add peas and gently stir.
Enjoy!
Conclusion
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