Slow Cooker Beef Stew (Print Version)
# Ingredients:
01 -
2 1/2 pounds stew meat.
02 -
1/2 spoon black pepper.
03 -
1/2 spoon garlic salt.
04 -
1/2 spoon celery salt.
05 -
1/4 cup flour.
06 -
3-6 spoons olive oil.
07 -
3 spoons cold butter.
08 -
2 cups cut onions.
09 -
4 garlic cloves, tiny cut.
10 -
1 cup red wine.
11 -
4 cups beef broth.
12 -
2 beef cubes.
13 -
2 spoons Worcestershire.
14 -
3 spoons tomato paste.
15 -
5 carrots, big chunks.
16 -
1 pound small gold potatoes, cut up.
17 -
2 bay leaves.
18 -
1 sprig rosemary.
19 -
1 cup frozen peas.
20 -
1/4 cup cold water.
21 -
3 spoons cornstarch.
22 -
Few drops gravy color (if you want).
# Instructions:
01 -
Cut meat in 1-inch chunks. Keep good fat, trim bad.
02 -
Mix meat with pepper, garlic salt, celery salt. Add flour, toss.
03 -
Heat 3 spoons oil in pan. Brown meat in batches (45 seconds each side). Put in slow cooker.
04 -
Melt 1 spoon butter. Cook onions 5 minutes. Add garlic 1 minute.
05 -
Splash wine in pan, scrape good bits. Put in cooker.
06 -
Add everything else except peas, cornstarch mix, extra butter.
07 -
Cook low 8 hours or high 4 hours till soft.
08 -
Add peas last 15 minutes. Take out bay leaves and rosemary.
09 -
Mix water and cornstarch. Stir in to thicken.
10 -
Turn off. Stir in 2 spoons cold butter till shiny.
11 -
Add gravy color if you want darker stew.
# Notes:
01 -
Keeps 3 days in fridge, 3 months frozen.
02 -
Chuck roast works best.
03 -
Brown whole roast first for more flavor.
04 -
Use broth or grape juice if no wine.
05 -
Try beer for Irish style.
06 -
Add any veggies you like.