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Beef and Potato Stew
1 lb. beef (I used ribeyes because they were there) cubed
4 peeled and diced potatoes (size to your liking)
1/2 red onion diced (large dice)
8 oz (or so) halved fresh mushrooms
1/2 pound fresh asparagus (ends discarded-stalks cut in thirds)
1 can beef broth
1 cup (or less) Merlot or cabernet
1/2 cup water
1 clove garlic
salt and pepper to taste
red pepper to taste
crushed rosemary to taste
Through it all in the crockpot and cook on high about 4-5 hours then
mix about 1/4 cup of flour with 1/4 cup cold water, mix well and add
to stew. Let cook and thicken about 20 minutes. Serve with cornbread
and salad.
   
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