Beef Stew Recipe

Ingredients

• 2½lb chuck roast
• 4 carrots
• 3 potatoes
• 2 celery stalks
• 1 onion
• 2 cloves garlic
• 1½ cup low sodium beef broth
• 1/2 cup red wine
• 1tbsp worcestershire sauce
• ½ cup flour
• 1tsp paprika
• 2-3 bay leaves
• salt & pepper
• 1 packet McCormick's beef stew seasoning

Directions

• Line slow cooker with a Reynolds wrap liner
• Add vegetables to slow cooker
• 3 diced potatoes
• 4 sliced carrots
• 2 stalks sliced celery
• Cut 2½lb chuck roast into 1in cubes
• Heat some olive oil in a large saucepan
• Working in batches of two handfuls at a time, 
• toss beef cubes in a gallon ziploc bag full of
• ½ cup flour
• All purpose seasoning
• salt & pepper to taste
• sauté coated beef in oil until lightly browned then place in slow cooker
• Once all beef has been browned, in the same saucepan add
• 1 onion chopped
• Lightly brown the onions and add to slow cooker
• In the same saucepan, stir 
• 1½ cups low sodium beef broth
• 1 tbsp worscheshire
• ½ cup red wine
• Stir until pan is completely deglazed, then pour into slow cooker
• Add remaining ingredients to slow cooker
• 2 gloves minced garlic
• 2-3 bay leaves
• 1tsp paprika
• 1 packet McCormick's beef stew seasoning
• Cook on low 8-10hrs(preferred) or high 4-6hrs 

Meatloaf Recipe

• Preheat oven to 350º

• In a medium saucepan, 
• melt 1 tbsp of butter
• Chop 1 onion
• Dice 2 cloves of garlic
• Lightly brown the onions and garlic in the butter

• Meanwhile, in a mixing bowl, combine
• 1.5 lb of ground beef
• 1 egg
• 1 cup seasoned bread crumbs
• splash of worcestershire
• salt & pepper
• browned onion mix

• Pour 1 cup milk into the saucepan and scrape the saucepan bits into it, turning it brown. Pour into the meat mixture.
• If onion/milk mix is too hot to mix with hands immediately, make topping sauce below while waiting for it to cool. 
• Place fully combined meat mixture into a lightly greased loaf pan

• In a small bowl, combine topping ingredients
• 1/2 cup ketchup
• 2 tbsp brown sugar
• 2 tbsp mustard
• 2 tbsp worcestershire
• 2 tbsp red wine vinegar
• Fully cover the meat with topping all the way to the edges

• Bake for 1 hr