I saw this recipe on a favorite cooking show. I set out to find it following all of the instructions. Some of the instructions are a little tedious but worth the yummy outcome. 1st: do make a hobo pack out of heavy duty foil, your vegetables will taste better & not turn out mushy. 2nd: use an inexpensive dry red wine to avoid a sweet sauce, Cabernet Sauvignon works well. 3rd: use chuck roast & cube it into 1.5 inch pieces yourself so it will cook evenly. Last, the finished stew will not have a lot of excess gravy, that's what make it hearty enough to eat with a fork, but go ahead use a spoon!
1Prepare everything. Cut meat, chop onions, carrots & potatoes. Heat 1TB of oil in dutch oven over medium high heat, cook half of the meat at a time, so as not to crowd the meat, use tongs to turn the meat to brown the sides, cook for about 4 minutes, the meat does not have to be cooked all the way through. It will finish in the crock-pot. Place that half into the crock-pot, then do the same with the other half of the meat, & put that into the crock-pot as well.
2In the dutch oven heat 1TB oil still on medium high heat. Add the onions & 1/4 tsp Salt. Cook, stirring frequently with a flat bottomed wooden spatula to loosen browned bits until the onion has softened about 4-5 minutes. Add the minced garlic, cook for 30 seconds and add the flour cook until lightly colored 1-2 minutes
3Add the wine, scrape up the browned bits at the bottom & sides of the pan, stir until the liquid has thickened. Add the broth stirring constantly to dissolve the flour. Add the bay leaves & thyme, bring to a simmer. Pour it over the meat in the crock-pot.
4In a large bowl, toss carrots & potatoes, 1TB oil, 1/2 tsp dried thyme, 1/2 tsp salt & 1/2 tsp pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet a-k-a Hobo Pack that will fit on top of the meat & broth in your slow cooker.
5Cook on high for 6-7 hours or low for 10-11 hours. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Taste the stew and adjust the seasonings as necessary. Serve with crackers or your favorite bread.
6Made with love! From my kitchen to your tummy, I hope you think my food is yummy!! God bless!