Ingredients:

1 1/2 lbs. of stew meat OR 1 Roast of choice cut into cubes and fat trimmed
1 1/2 c. water
2 beef bullion cubes (I used the Herb Ox brand because it’s gluten free… you can substitute 1 can of low-sodium beef broth if you like also)
1/2 packet of Beefy onion dip mix
1/2 c. Red wine (I used Big House Red)
pinch of sea salt
pinch of black pepper
2 cloves garlic, crushed
1 tsp. rosemary
1 tsp. thyme
1 bay leaf
1 small onion, quartered
2 potatoes, cut into chunks
4-5 carrots, cut into chunks
4 celery stalks, chopped
frozen petite peas (optional)

Place stew meat in crock pot. Heat 1 1/2 c. of water in the microwave on high for about 2-3 minutes until it is nice and hot to the touch in a glass measuring cup. Add the 2 bullion cubes to the hot water and let them dissolve. Once bullion cubes are dissolved, add 1/2 c. of red wine and beefy onion soup mix and whisk until contents are well blended with the beef broth. Pour liquid over the stew meat inside the crock pot. Season with salt, pepper, thyme, rosemary, garlic, bay leaf, and onion. Cover crock pot with the lid and cook on LOW for about 3 hours.

After 3 hours of cooking time add in the potatoes, carrots, celery, and peas. Cook for another 4 hours on Low or until vegetables are all softened. Remove Meat and vegetables from the crock pot with a slotted spoon and set aside in a large bowl, leaving the liquid behind in the crock pot. Mix a little water with 1 Tbsp. of cornstarch, then whisk into the crock pot liquid broth. Stir until it becomes slightly thickened (for thicker broth continue to add more cornstarch and water mixture until the broth reaches your desired consistency). Return vegetables and meat to the crock pot. Serve in bowls and with a nice slice of crusty bread.