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THE BEST SLOW COOKER BEEF STEW
My recipe for beef stew is perfectly seasoned, thick and hearty! You will love it!!
SLOW COOKER SIZE:
2 lbs. stew meat or 2 pounds any lean roast cut into 1 inch or so squares
½ cup flour
2 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
cooking oil, about 2 tablespoons
28 oz. beef broth (2 14 oz. cans)
6 ounce can tomato paste
1½ pounds red potatoes quartered or diced 1 inch or so
1 lb. bag baby carrots
1 white onion, diced
2 cups frozen peas
Add the potatoes, carrots and onions to the slow cooker.
Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
Shake to coat the pieces evenly. (or this can be done in a large bowl)
Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
Add the meat and sauce to the slow cooker.
Give everything a big stir.
Cook on low for 7 to 8 hours.
Add peas at the end of cooking time. Put lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens to much after being stirred, add water.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-beef-stew/
PIN FOR LATER: https://www.pinterest.com/pin/322992604523718232/
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