Crock Pot Recipe: Preston’s Hearty Beef Stew

"Rock Out With Your Crock Out" Crock Pot Cook Off Winning Recipe

•  2lbs of chuck meat cut into 1 to 2 inch cubes
• 1/4 cup of flour
• 2 tbsp olive oil
• 1/2 cup of red wine
• 1 cup beef broth or stock
• 2 bay leaves
• 2 tbsp fresh thyme
• 1 tbsp fresh oregano
• 4 cloves garlic
• 2 potatoes cut into 1 inch cubes
• 2 celery stalks sliced
• 2 carrots peeled and sliced
• 1 15oz can of diced tomatoes
• 1 large onion cubed
• 2 tsp kosher salt
• fresh ground pepper
• a sprinkling of red pepper flakes (not much)

1.  Put flour in a large ziplock bag and season with salt and pepper.
2.  Add meat and shake until coated.
3. Heat oil in large saucepan over medium high heat and add meat. Brown on all sides then add to crock pot.
4.  In the hot sauce pan add stock and wine.  Bring to a boil and let simmer for a minute or two until slightly reduced.  Be sure to scrape up all of the bits of meat from the bottom of the pan. 
5.  Add mixture to the crock pot, then combine the rest of the ingredients and cook on high for about 6 hours.
6.  Be sure to check after four hours and every hour after for doneness.  Add any salt and pepper to taste.
7.  Serve in a bowl with some shaved or grated gruyere cheese and a little fresh thyme for presentation.