Slow Cooker Beef Stew

It's been awhile since I have made a blog post and that's really because I haven't done much cooking this past week - or I've cooked meals such as spaghetti which ya'll don't need a recipe for :) We also had some take-out this week because it was a 3-day weekend. Nothing like legit Mexican food and Popeye's chicken :) I finally got my stationary bike together so my goal starting today is to start working out on a consistent basis. You should also be expecting more food recipes this week as I will be cooking more :) 

Yesterday morning I was prepared to make this Classic Beef Stew and then I realized it was not a crockpot recipe. SO I decided to just make my own and it turned out really good. In fact, there aren't any leftovers! So if you make this, let me know in the comments below if you liked it or not! We had ours with biscuits on the side. Enjoy!

Ingredients:
1/2 tsp pepper
1/2 tsp salt
1 pound beef stew meat, cut in 1/2 or 1/3 pieces depending on size
1 cup beef broth
1/2 cup red wine vinegar
1/2 cup red cooking wine
1 tbsp onion powder
1 tbsp garlic powder
10 baby carrots, some whole and some cut in half
3 potatoes, cut into cubes
4 bay leaves

Directions:
Cut beef stew meat into pieces and place in slow cooker. Add pepper, salt, 1/2 cup beef broth, red wine vinegar and red cooking wine. Stir. Add 1/2 cup more of the beef broth. Cut up carrots and potatoes and place on top of the stew meat. Stir again. Add garlic and onion powder and stir again. 

Add bay leaves on top. Stir again.

Cook in slow cooker on high for 4 hours and 50 minutes or until meat, potatoes and carrots are tender. Take out bay leaves and serve. The liquid will not be thick but the meat and vegetables should be tender and tasty. Top bowl with more onion powder and pepper and serve with warm biscuits.