Slow Cooker Beef Stew
As much as it’s the most wonderful time of the year, the Holidays sure do squeeze us for time. With all the errands, last minute shopping, dinner hosting, parties to attend, and getting ready with cooking, baking and decorating plus the usual schedule, it doesn’t leave us much time to cook a day-to-day regular meal. We wish we could hire a personal chef for a couple of weeks until the madness is over.
You don’t have to cook, you don’t have to hire a chef and you can still have a great meal at night. If you go to your pantry and remove that dusty slow cooker of yours, you can check off pretty much everything on that list; no cooking, no personal chef (although it would be awesome to hire one) and eat a tasty decent meal after a long exhausting day with my Slow Cooker Beef Stew!
This slow cooker beef stew is a flavorful, succulent dish that takes very little time in the morning to prep and by the time you get home, the beautiful aroma floating through the air welcomes you to a yummy dish that’s ready to serve. Also it’s a healthy meal to enjoy with all the fresh veggies and added herb. I like to serve this meal with my French Baguetterecipe, with some butter… yummy!
If you’re like me and prepared food is not your “thing”, this Slow Cooker Beef Stew is the perfect delicious solution when time is in short supply. It’s comfort food at its best plus this recipe gives you extra time to do other chores… now that’s pretty convenient!
Bon Appétit!
Check out these other tasty slow cooker recipes…
– El Pollo Cinco de Mayo ~ Mexican Chicken
– Ultimate Slow Cooker Chili
– Slow Cooker BBQ Sloppy Joes
– Texas BBQ Slow Cooker Pulled Pork
– Slow Cooker Beef Barley Soup
– Red Beans and Rice • Slow Cooker
and for even more scrumptious beef recipes, click on this link… Recipe Category • Beef
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Slow Cooker Beef Stew
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Ingredients
- 1/3 cup unbleached all-purpose flour
- 1/2 tsp. garlic salt
- 1 1/2 to 2 lbs. inside round beef, cubed
- 7 cups red potatoes, diced
- 1 cup celery, sliced tips & tricks
- 3 cups carrots, sliced
- 2 cups red onions, chopped
- 1 1/2 cups frozen peas
- 1 1/2 cups dry red wine
- 3 cups low-sodium beef broth
- 3 large cloves garlic, pressed
- 1 tsp. mild paprika
- 2 tsp. Worcestershire sauce
- 1 tsp. barbecue seasoning
- 1/2 tsp. ground turmeric
- 1/2 tsp. Montréal Steak Spice
- freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 cup fresh parsley, chopped tips & tricks
- 2 large bay leaves
- 1 1/2 tbsp. cornstarch (mixed with 3/4 cup cold water) Footnote
Directions
- Mix together flour and garlic salt; set aside.
- Place cubed beef in a large bowl and using a sieve, dust the flour mixture by tapping on the side; stir to coat.
- In the crock pot, add potatoes, floured coated meat, celery, carrots, onions and frozen peas; stir well.
- Pour in red wine and beef broth; stir again. Add garlic, paprika, Worcestershire sauce, BBQ seasoning, turmeric, Montréal Steak spice, black pepper, parsley and bay leaves; stir again until well mixed.
- Set the heat on LOW and cook for 8 1/2 hours.
- Add cornstarch mixture to thicken the sauce (*see footnote), stir and let cook for another 30 minutes. Serve with crusty bread.
Notes
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