3 lbs. cubed beef stew meat
1/4 cup flour
1/2 tsp. salt
3 Tbsp. olive oil
4-5 carrots, chopped
12-15 yukon gold potatoes, chopped
1 Tbsp. dried parsley
1 tsp. ground black pepper
1 Tbsp. garlic powder
2 cups boiling water
1 package (1 oz) dry onion soup mix
2 Tbsp. Worcestershire sauce
3 Tbsp. butter
1 large vidalia onion, thinly wedged.
1/4 cup red wine
1/4 cup warm water
2 Tbsp. flour
1 can sweet peas
Place cubed stew meat in a large ziploc bag or tupperware container. Add 1/4 cup flour and 1/2 tsp salt and toss to evenly coat the meat. Preheat olive oil in a skillet on medim high heat. Cook meat in the skillet until it is just evenly browned on all sides. Transfer meat to crock pot. Add potatoes, carrots, parsley, pepper, and garlic powder.
Melt butter in the same skillet, on medium heat. Saute sliced onions until carmelized. Add to crock pot. Add 1/4 cup red wine to the skillet to deglaze. Scrape the skillet to loosen any bits of deliciousness still stuck there. Pour over the meat and vegetables.
Add 2 cups boiling water to the dry soup mix. Add Worcestershire sauce to soup mix and pour over the meat and vegetables.
Put the lid on the crock pot and crank it up to high for 30 minutes. After 30 minutes, turn heat to low and cook for another 6 hours.
At the end of 6 hours, add can of peas. Add 2 Tbsp. flour to 1/4 cup warm water and thoroughly mix. Stir into the stew. Let stew cook another 15 minutes with the lid off to allow the gravy to thicken.