Slow Cooker Beef Stew
by Elizabeth ThomasIt's crock pot season and we're here for it! We love crock pot meals because they are filling and hearty and nothing beats coming home to a meal ready to serve!
Slow Cooker Beef Stew
Rated 5.0 stars by 1 users
It's crock pot season and we're here for it! We love crock pot meals because they are filling and hearty and nothing beats coming home to a meal ready to serve!
Elizabeth Thomas
Ingredients
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2 ½ pounds TCC stew meat
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1/4 cup flour
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½ teaspoon black pepper
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½ teaspoon garlic salt
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3-6 tablespoons olive oil
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3 Tablespoons cold butter, separated
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2 cups yellow onion, diced
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4 cloves garlic, minced
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1 cup cabernet sauvignon
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4 cups beef broth
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2 tsp better than bouillon or 2 beef bouillon cubes
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2 Tablespoons Worcestershire Sauce
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3 Tablespoons tomato paste
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5 medium carrots, cut into ¼ inch cubes
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1 lb. baby Yukon gold potatoes, quartered
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2 bay leaves
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1 large branch rosemary
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1 cup frozen peas
Directions
Sprinkle beef with black pepper and garlic salt. Toss to coat. Sprinkle flour over the meat and toss again.
Heat olive oil in a pot over medium-high heat. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.
Add all remaining ingredients except for the peas, corn starch, and 2 Tablespoons of cold butter. Heat on low for 8 hours or high for 4 hours, until the vegetables are softened and the potatoes are fork tender.
Add the peas during the last 15 minutes of cooking.
To thicken, combine 1/4 cup cold water + 3 Tablespoons corn starch and slowly stir it into the broth. It will continue to thicken upon standing.
Turn off heat and remove the bay leaves and rosemary stem and then serve.