Beef Stew Slow Cooker (Print Version)
# Ingredients:
01 -
2.5 pounds of diced beef for stewing.
02 -
1/4 cup of all-purpose flour.
03 -
3 to 6 tablespoons of olive oil.
04 -
3 tablespoons of butter.
05 -
2 cups of chopped yellow onions.
06 -
4 cloves of minced garlic.
07 -
1 cup of red wine.
08 -
4 cups of beef stock.
09 -
2 cubes of beef bouillon.
10 -
2 tablespoons of Worcestershire.
11 -
3 tablespoons of tomato paste.
12 -
5 medium carrots, cut into chunks.
13 -
1 pound of cut-up Yukon potatoes.
14 -
2 bay leaves.
15 -
1 sprig of rosemary.
16 -
1 cup of frozen peas.
17 -
3 tablespoons of cornstarch.
# Instructions:
01 -
Slice beef into small cubes. Sprinkle with spices and toss in flour to coat evenly.
02 -
In hot oil, fry beef pieces in batches until browned. Move them into the cooker afterward.
03 -
Cook the onions with butter till soft, stir in garlic, then pour in wine to loosen bits stuck to the pan. Shift this mixture to the slow cooker.
04 -
Add everything except cornstarch, finishing butter, and peas. Set slow cooker to 8 hours on low or 4 hours on high.
05 -
Toss peas in for the last 15 minutes. Cornstarch can be mixed in to thicken sauce before adding a final butter stir.
# Notes:
01 -
Chuck beef gives the best results.
02 -
Wine can be swapped with extra broth if needed.
03 -
Stays good in the freezer for up to 3 months.