Slow Cooker Beef Stew
Ingredients:
1.5 lb stew beef
4 med. potatoes
2 lg. carrots
1/2 small white or yellow onion
1 stalk celery
1 c. frozen peas (optional)
1 sm. clove garlic, pressed
3T flour
1/2t dried parsley
2T olive oil
onion soup mix or beef bullion
fresh cracked pepper & salt to taste
red wine to deglaze
Directions:
1) Trim and prep beef into large bite sized pieces, rinse and pat dry.
2) Heat olive oil to med/high in heavy bottomed skillet. Toss beef to coat with flour, pepper, and salt, and brown on all sides in skillet. Move meat to cooker.
3) Deglaze skillet with a good amount of red wine, loosening any browned flour or meat particles. When wine has cooked down, add to cooker w/ meat.
4) Wash and roughly cut veggies, add to pot (excluding peas).
5) Add dry seasonings and garlic to 3C hot water. You can use onion soup mix or beef bullion, or combine them (1t soup mix per cup water). Pour over meat and veg. This should just cover everything. If not, you can add a bit more water if needed.
6) Cook on high for 4 hours or low for 6, until beef is fork tender. Cooking times may vary.
7) If desired, add rinsed frozen peas and let sit approx 10 minutes before serving.
- If broth is not thick enough for your liking, it can be thickened with a slurry of cornstarch or a rue made from flour and butter.