Slow Cooker Beef Stew
This delicious Slow Cooker Beef Stew is a great comfort food! When you get home, the aroma in the air welcomes you to a flavorful dinner!
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
Footnote: If after 8 1/2 hours you like the sauce the way it is then skip this step otherwise pour cornstarch over the sauce to thicken.
Kitchen Tools: The Crock-Pot 6-Quart Slow Cooker can be purchased in the "SHOP" section of Club Foody.