Perfect Crock Pot Beef Stew

• 4 tablespoons olive oil
• 3 lbs beef stew meat
• 2 1/2 cups onions, chopped
• 1/3 cup leek, chopped fine
• 1 cup red wine
• 1 cup beef broth
• 1 (14 ounce) can diced tomatoes
• 3 medium carrots, chopped
• 2 large yukon gold potatoes or 2 large red potatoes, diced
• 1/4 cup hoisin sauce
• 1/3 cup water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil (1/3 c. chopped fresh)
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 3 garlic cloves, diced
• 1 cup cremini mushroom, sliced
• 1 tablespoon cornstarch, to thicken sauce if needed
• 3 tablespoons fresh parsley, chopped

1. Heat 2 TBSPs oil in large skillet, season meat with salt and pepper, stir meat in oil until slightly browned.
2. Transfer meat into crock-pot and add onions and 2 TBSPs oil to skillet, reduce heat to medium-saute onions until golden brown, mix with meat.
3. Saute leeks briefly in skillet and add to meat and onions in crock pot.
4. Add wine, tomatoes with juices, garlic, herbs, hoisin sauce, water, and bay leaves.
5. Simmer for 4-5 hours on low setting, or 2 on high.
6. Add carrots and potatoes and beef broth. Cook another 2 hours.
7. Add mushrooms. Cook for final hour on low setting.
8. Uncover, increase heat, stir until thickened-add cornstarch if necessary. Discard bay leaves.
9. Sprinkle with parsley and serve.

olive oil, beef stew meat, onions, red wine, beef broth, tomatoes, carrots, gold potatoes, hoisin sauce, water, oregano, basil, thyme, bay leaves, garlic, cremini mushroom, cornstarch, fresh parsley

Taken from www.food.com/recipe/perfect-crock-pot-beef-stew-352001 (may not work)