Ingredients:
- 2 lbs beef stew meat, cut into bite-sized pieces
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and diced
- 1 cup frozen peas (optional)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Season and Coat Beef:
- Season beef stew meat with salt and black pepper. Coat the pieces with flour, shaking off excess.
- Brown Beef:
- In a skillet, heat vegetable oil over medium-high heat. Brown the beef on all sides. Transfer the browned beef to the slow cooker.
- Sauté Onion and Garlic:
- In the same skillet, sauté chopped onion until softened. Add minced garlic and cook for an additional minute.
- Deglaze and Add to Slow Cooker:
- Deglaze the skillet with a bit of beef broth, scraping up any browned bits. Add this mixture to the slow cooker.
- Combine Ingredients in Slow Cooker:
- To the slow cooker, add the remaining beef broth, red wine (if using), tomato paste, dried thyme, bay leaves, carrots, and potatoes. Stir to combine.
- Slow Cook:
- Cover and cook on low for 7-8 hours or until the beef and vegetables are tender.
- Add Peas (Optional):
- If using frozen peas, add them to the slow cooker during the last 30 minutes of cooking.
- Adjust Seasoning and Serve:
- Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
- Garnish and Enjoy:
- Garnish with chopped fresh parsley if desired. Serve this hearty and flavorful rustic beef stew directly from the slow cooker.
- Enjoy:
- Enjoy this comforting and rustic beef stew, perfect for chilly days. The slow cooking process allows the flavors to meld, resulting in a delicious and tender dish.