SLOW COOKER BEEF STEW
This
slow cooker beef stew is loaded with chunks of tender beef, potatoes, carrots
and peas. It's a hearty and comforting one pot meal where the crock pot does
all of the work!
Course Soup
Cuisine American
Keyword beef
stew, slow cooker beef stew
Prep Time 20 minutes
Cook Time 8 hours
Total
Time 8 hours 20 minutes
Calories 426 kcal
Author Dinner
at the Zoo
Ingredients
·
1 tablespoon olive
oil
·
2
1/2 pounds beef stew meat
·
salt
and pepper to taste
·
1 onion diced
·
2 teaspoons minced
garlic
·
1 pound small
yellow potatoes halved
·
4 carrots halved
and sliced into 1 inch chunks
·
3 cups beef
broth
·
3 tablespoons tomato
paste
·
1 teaspoon dried
thyme
·
1 bay
leaf
·
1 cup frozen
peas
·
3 tablespoons flour
·
2 tablespoons chopped
parsley
Instructions
1. Heat the olive oil in a large pan over
medium high heat. Season the stew meat generously with salt and pepper.
2. Cook the meat in a single layer for 4-5
minutes on each side or until golden brown. You may need to cook in batches.
3. Place the meat in a slow cooker along with
the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay
leaf. Add salt and pepper to taste.
4. Cover and cook on LOW for 7 hours or HIGH
for 4 hours.
5. Remove 1/3 cup of stew liquid from the slow
cooker. Add the flour and whisk until smooth.
6. Pour the flour mixture back into the stew;
stir to combine. Cover and cook on HIGH for an additional 30 minutes or until
stew is slightly thickened.
7. Uncover and stir in the frozen peas.
Sprinkle with parsley and serve.
Recipe
Notes
1. Got leftover tomato paste? Place it in a
plastic bag and freeze to use later in another recipe!
2. Cubed beef chuck roast also works instead of
stew meat.
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