Submitted by Melissa Hansen
Slow Cooker Beef Stew
Serving: 4
Ingredients
- -2 lbs stewing beef, trimmed and cut into 1 inch cubes
- -1 tbsp olive oil
- -2 medium onions, chopped into large pieces
- -2 ribs celery, chopped
- -4 carrots, peeled and chopped
- -6 medium potatoes, cut into cubes (can leave skins on)
- -1 28 oz. can whole tomatoes
- -1 1/2 tsp Italian seasoning
- -3 cups beef broth, divided
- -2 bay leaves
- -1 c. frozen peas
- -1/4 tsp salt
- -1/4 tsp black pepper
- -1/2 c. all-purpose flour
Instructions
- Heat the olive oil in a large skillet over med-high heat and lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
- Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the veggies and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and veg. Give the mixture a quick stir. Add the bay leaves. Cover and cook on low for 8-10 hours.
- About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl, whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the lid and cook until thickened (about 15-20 minutes). Remove bay leaves before serving.
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