Fridge Leftovers Stew - Crock Pot

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 -2 lb stewing beef
• 4 -6 fresh mushrooms, quartered
• 3 garlic cloves, sliced
• 2 medium onions, quartered
• 3 -4 stalks celery, cut in 1 inch pieces
• 4 medium potatoes, peeled and quartered
• 5 -8 baby carrots
• 1 small rutabaga, cubed
• 1 tablespoon worcestershire sauce
• 1 cup red wine
• 1 cup beef stock
• 1/2 cup water
• 1/4 cup flour
• 1 tablespoon dry mustard (i like keens)
• 1 teaspoon dried thyme
• 1 bouquet garni (of marjoram, sage, parsley and bay leaves or your favourite stew seasoning)
• salt and pepper

Recipe

• 1 add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes.
• 2 add wine and deglaze pan, simmer 2 minutes.
• 3 meanwhile: add onions, celery, potatoes, carrots and rutabaga to crock pot.
• 4 add thyme and bouquet garni to crock pot.
• 5 add salt and pepper to taste.
• 6 pour beef mixture from fry pan over veggies in crock pot and stir to mix.
• 7 combine in a bowl, stock, worcestershire sauce and water; add flour and dry mustard and whisk together until well combined.
• 8 add flour/mustard mixture to crock pot, stir to mix.
• 9 cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices.
• 10 feel free to use any veggies left in the fridge that need to be used up.