Slow Cooker Beef Stew
It’s getting cold and rainy here in Santiago, which means the kids come home from school with cold hands and noses. Beef stew is one comfort food we turn to again and again to warm them up. And letting it cook in the Crock-Pot means the beef, carrots, and potatoes are tender and the broth is well-developed and savory in time for dinner. Because we all know that when it comes to stew, there’s nothing worse than tough meat and veggies in a bland, thin broth, right? :) Let me know what other must-have vegetables and spices you put in your beef stew to make it your own comfort food.
- 2 pounds of beef roast, cubed (either cubed by you or pre-cubed)
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons oil
- 1 teaspoon oil
- 1 onion, diced
- 1 cup red wine
- 4 - 6 medium potatoes, cut into 1-inch chunks
- 7 - 8 carrots, cut into 1-inch pieces
- 2 stalks celery, diced (or left whole to be pulled out later if you don't like celery in the finished stew)
- 2 - 3 tomatoes, diced OR 1 cup of tomato puree or sauce
- 2 - 3 cloves garlic, diced or crushed with garlic press
- 2 bay leaves
- 2 TBSP Worcestershire sauce
- 6 - 8 cups chicken broth
- 1 - 2 cups frozen peas
- ½ to 1 teaspoon dried oregano
- More salt and pepper to taste
- For the beef, pour the flour into a large zip-lock bag or bowl. Add the salt and pepper and stir to combine. Add the meat and shake the bag or stir to lightly coat each piece of meat with flour. Dump the meat into a colander so the excess flour can fall off.
- Heat 2 teaspoons of oil in a large skillet over medium-high heat. In batches (don't overcrowd the pan otherwise the meat won't brown), brown the beef until it forms a nicely-colored crust. Remove the meat from the pan and place into the slow cooker once it's browned.
- For the pan sauce, reduce the heat on the stove to medium-low. Drizzle a bit of oil into the same skillet, and sauté the diced onion for a couple of minutes. Pour in the red wine and scrape up all the browned bits in the bottom of the skillet with a wooden spoon. Simmer for a couple of minutes, then pour the pan sauce into the slow cooker.
- Add the potatoes, carrots, celery, tomatoes or tomato puree, garlic, bay leaves, and Worcestershire sauce to the slow cooker. Add enough chicken broth to mostly cover the beef and vegetables (usually 6 - 8 cups of broth depending on how many carrots and potatoes you like to use). Cover and cook on low 8 - 10 hours.
- Shortly before serving, simmer peas on the stovetop. Once they're as tender as you like them, add them to the beef stew. Add oregano and salt and pepper to taste. Remove bay leaves before serving.
American Cooking, Beef, Cooking, Soups and Stews. Bookmark the permalink.