A comforting and flavorful stew made with tender beef, kidneys, and a medley of vegetables, slow-cooked to perfection.
Turn on your slow cooker to the warm setting.
Preheating the slow cooker ensures even cooking from the start.
Peel and slice the carrots, onions, and garlic.
Cut the vegetables into uniform sizes for even cooking.
Place the vegetables at the bottom of the slow cooker.
Layering the vegetables first prevents the meat from sticking to the bottom.
Trim and cut the kidneys into bite-sized pieces.
Removing any membrane from the kidneys improves their texture.
Cut the beef into 1-inch cubes and coat with flour.
Coating the beef in flour helps thicken the stew as it cooks.
Place the beef and kidneys on top of the vegetables in the slow cooker.
Distribute the meat evenly for consistent cooking.
Mix the wine, tomato paste, soy sauce, and rosemary in a bowl.
Combine the ingredients thoroughly to ensure a balanced flavor.
Pour the sauce over the ingredients in the slow cooker.
Ensure the sauce covers the ingredients for even flavor distribution.
Cook on low for 8 hours or until the meat is tender.
Avoid opening the lid during cooking to maintain the temperature.
Mix cornstarch with water and stir into the stew to thicken.
Add the cornstarch mixture gradually to achieve the desired consistency.
Serve the stew hot with your choice of sides.
Garnish with fresh parsley for a pop of color and flavor.
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