Crockpot Beef Stew

Directions

1. 1
   In a gallon size plastic bag, combine 1/4 cup flour with 1/2 teaspoon salt. Add stew meat to bag and shake to evenly coat.
2. 2
   Heat vegetable oil in a large skiller over medium-high heat. Add stew meat and cook until evenly browned on all sides. Transfer to crockpot.
3. 3
   Add carrots, potatoes, parsley, and pepper to crockpot.
4. 4
   Add 1 full can of french onion soup and just the juice from the second can to the crockpot.
5. 5
   In the same skillet used for the meat, melt the butter and saute the sliced onions until softened. Add them to the crockpot.
6. 6
   Pour red wine into the skillet and stir to loosen food debris from the bottom and sides. Then remove from heat and add to the crockpot.
7. 7
   Stir in 1 can of cream of mushroom soup and 1/2 teaspoon of celery salt.
8. 8
   Cover and cook on High for 30 minutes. Reduce heat to Low and cook for 7 hours, or until meat is tender.
9. 9
   Optional: If your stew appears to be too runny, mix together 1/4 water and 2 Tabelspoons flour and add to stew until desired consistency is achieved. Cook additional 15 minutes after the mixture is added.
10. 10
    Serve with warm biscuits or bread. Enjoy!