Slow Cooker Hearty Beef Stew

Begin by placing the meat in a substantial plastic bag.

Combine 1/4 cup of flour with salt in a small, contained space; pour the mixture into the bag and vigorously shake to evenly coat the meat.

Heat a generous amount of olive oil in a large, deep skillet over an elevated heat setting. Add the floured meat and cook in batches if necessary, until it is uniformly browned on the exterior. Transfer the cooked meat to a slow cooker.

Melt butter in the same skillet, then introduce sliced onions and sauté until they become tender. Transfer the cooked onions to the slow cooker. Pour red wine into the skillet and stir to dislodge any browned residue at the bottom of the pan. Remove from heat and pour into the slow cooker.

Add diced potatoes, sliced carrots, chopped parsley, and a generous amount of pepper to the slow cooker. In a separate small bowl, combine 2 cups of boiling water and dry soup mix; pour the mixture into the slow cooker.

Cover the slow cooker and cook on High for 30 minutes. Gradually reduce the heat to Low and cook for 6 hours, or until the meat is tender enough to be pierced with a fork. In another small bowl, combine 1/4 cup of warm water and 2 tablespoons of flour; stir the mixture into the stew and cook, uncovered, until it thickens, approximately 15 minutes.