Beef Stew Slow Cooker Recipe
Ingredients:
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2 pounds stewing beef trimmed and cubed
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3 tablespoons flour
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon black pepper
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3 tablespoons olive oil
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1 onion chopped
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6 cups beef brot
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½ cup red wine optional
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1 pound potatoes peeled and cubed
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4 carrots cut into 1 inch pieces
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4 stalks celery cut into 1 inch pieces
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3 tablespoons tomato paste
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1 teaspoon dried rosemary or 1 sprig fresh
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2 tablespoons cornstarch or as needed
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2 tablespoons water or as needed
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¾ cup peas
Instructions:
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Combine flour, garlic powder and salt & pepper.
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Toss beef in flour mixture.
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Heat olive oil in a large Dutch oven or pot.
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Cook the beef and onions until browned.
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Add beef broth and red wine while scraping up any brown bits in the pan.
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Stir in all remaining ingredients except for peas, cornstarch and water.
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Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
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Mix equal parts cornstarch and water to create a slurry.
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Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you’d like a thicker stew, you can add extra).
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Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.
