Slow Cooker Beef Stew

When we got married, I registered for a slow cooker...it's what everyone does, right? I didn't really think I'd use it that much unless we were having a cookout. Well, I got the one I registered for...and another one. This one had a locking lid to make it easy to transport. I remember thinking to myself, "what on earth am I going to do with two?!"

Here I am almost two years later using my slow cookers an average of once or twice per week. I also got a small 2-1/2 qt. one (in purple!) for St. Nicholas Day from my parents. I have completely converted to the foodie greatness that can be made in these little ceramic cookers. A new favorite, aside from soup and chili, is beef stew. It's so wonderful to come home from a long day slinging tea at the Tea Room to find my house permeated with the smell of stew simmering away on my counter top. A few things thrown together in the morning reaps HUGE rewards at supper time. You'll notice green peas are absent from the picture-don't be fooled! Peas in beef stew are a must around here, considering my husband gets pretty excited when I put peas in/with just about any of our suppers. :) I pop the peas in (frozen) about a 1/2 hour before we eat and they keep their shape and flavor.
Slow Cooker Beef Stew
barley adapted from Real Simple Slow-Cooker Beef Stew

2-1/2 to 3 lbs of stew beef
1 cup flour
olive oil
2 large onions, cut in large chunks
1 small jar tomato paste
4 carrots, cut in 1 inch pieces or 1/2 a small bag of baby carrots, whole
4 small potatoes (I used red potatoes), quartered
3 cloves garlic, minced
3 cups beef broth (can or boxed)
1 tsp dried or fresh thyme
1 bay leaf
salt & pepper (to taste)
1 to 1-1/2 cups frozen peas

Place flour in a 1 gallon Ziploc bag and add 1/2 of the beef. Shake to coat beef completely. Heat about 2 Tbsp of oil in a large skillet on medium-high heat. Shake off excess flour from beef and add to skillet. Brown on all sides, set aside and repeat above procedure with the remaining beef.

Add more oil to skillet and add onions. Cook onions for about 5 minutes until soft. Add tomato paste and 1 cup of beef broth to the skillet. Stir and cook until the tomato paste breaks up and starts to form a smooth sauce. Place seared beef chunks into slow cooker along with remaining ingredients except peas. Pour onion/sauce mixture over meat and veggies.

Cook on low heat for 7-1/2 hours or high heat for 4 hours. Add peas and cook for another 1/2 hour on low.

This stew was great on a cold night with some homemade bread and applesauce to round out the meal. Leftovers are great!


Enjoy!
Emmy