Posted by Grandma Jeanne on January 21, 2009
1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1-1/2 inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt
Combine first seven ingredients, mix well, add beef.
Marinate at least 3 hours (overnight if refrigerated).
Drain meat, reserving marinade.
In skillet, saute bacon and remove.
Brown meat in bacon fat.
Combine beef, bacon, vegetables and seasonings in crockpot.
Pour over enough marinade to cover.
Cook on low 8-10 hours.
Posted by Grandma Jeanne on January 3, 2009
3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour
Place stew meat, 1/4 cup water, salt, and pepper in crockpot.
Turn heat to high and let simmer for 1-1/2 hours.
Drain juice from tomatoes into measuring cup.
Add tomatoes, garlic, and onions to crockpot. Stir.
Simmer on high for 30 minutes.
Add cumin, oregano, and chili powder to crock pot and stir.
Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.
Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.
Serve with warm flour tortillas.