|Hearty slow cooker beef stew
My friends all (well not all, but most) hate me for this but FALL IS COMING! YAY! My favorite time of year! I can’t wait for boots and apple cider, and pumpkins, and the smell of pine, and warm, comforting dinners like beef stew.
Today I tried a new recipe for slow cooker beef stew, and it was definitely a keeper. I will be using this recipe from now on. It reminded me a lot of the stew my grandpa used to make. So thick and hearty and comforting. With lots of extra carrots. 🙂
The best part about beef stew? You throw it all into the crock pot, turn it on, and come home 8 hours later to dinner- done! I serve this with dinner rolls and salad. So good.
The only thing I changed about this recipe was to do corn instead of peas. Other than that there was not a thing I would change. It was perfection.
Recipe from movitabeaucoup
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- 2 cups of red potatoes, cut into one inch pieces, no need to peel
- 1 28 oz. can diced tomatoes
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for 8 – 10 hours.
About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).
Remove the bay leaves before serving.