Ingredients
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2 pounds Beef
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1 teaspoon Kosher Salt
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½ teaspoon freshly ground Black Pepper
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4 tablespoons all-purpose Flour
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1 tablespoon Olive Oil
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1 pound Yukon Gold Potatoes
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4 Carrots
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2 Onion
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4 Garlic
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2½ cups Beef Broth
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1 (6-ounce) can Tomato Paste
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1 (14-ounce) can fire-roasted diced Tomato
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1 tablespoon Worcestershire Sauce
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1 teaspoon dried Thyme
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1 Bay Leaf
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1 cup frozen Peas
Directions
This Hearty Beef Stew will get you through the worst kinds of weather. Winter can get rough out in the Midwest, so when I hear that a storm is on its way, I stock up on my beef stew essentials and make this warm and cozy favorite to stave off the cold.
Steps
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1
Done
|
Lightly spray the insert of a 6-quart slow cooker with cooking spray. |
|
2
Done
|
Season the beef with the salt and pepper. Coat the beef with 2 tablespoons of the flour. |
|
3
Done
|
In a large skillet, heat the olive oil over medium heat. Add the beef and sear until browned on all sides, 5 to 8 minutes. |
|
4
Done
|
Place the potatoes, carrots, onions, and garlic in the slow cooker. Top with the browned beef. |
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5
Done
|
Add 2 cups of the broth, the tomato paste, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Stir. |
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6
Done
|
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. |
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7
Done
|
Remove the bay leaf. |
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8
Done
|
In a small bowl, combine the remaining 2 tablespoons of the flour and ½ cup of the broth and mix well. Stir the flour mixture into the stew and add the peas. |
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9
Done
|
Cover and cook on High for 15 minutes more, until the mixture thickens. |
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10
Done
|
Ladle into bowls and serve. |
