Slow Cooker Beef Stew by
Ingredients
2 lbs. stew meat - 1 1/2 inch squares
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon thyme
4 tablespoons cooking oil
14 oz. can beef broth
6 oz. can tomato paste
1 1/2 lbs. red potatoes quartered or diced
1 lb. baby carrots
1 white onion diced large
2 cups frozen peas
Instructions
1. Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake - then add stew meat.
2. Shake to coat the pieces evenly.
3. Brown meat in a pan in cooking oil ( brown meat on all sides). ( not necessary to cook the meat through). You may need to cook the meat in batches.
4. Dump meat into the slow cooker.
5. Put pan back on the stove and de-glaze the pan with the beef broth and the tomato paste. Scrape up any brown bits of meat and flour into the sauce. This will only take a minute or so.
6 Add the sauce to the slow cooker.
7. Add the potatoes, carrots, and onion to the slow cooker.
8. Stir well.
9. Cook on low for 7-9 hours.
10. Add peas at the end of the cooking time. Put lid back on and cook 15 minutes or so to thaw the peas.
This recipe is for a slow cooker 6 qt. or larger.
2. Shake to coat the pieces evenly.
3. Brown meat in a pan in cooking oil ( brown meat on all sides). ( not necessary to cook the meat through). You may need to cook the meat in batches.
4. Dump meat into the slow cooker.
5. Put pan back on the stove and de-glaze the pan with the beef broth and the tomato paste. Scrape up any brown bits of meat and flour into the sauce. This will only take a minute or so.
6 Add the sauce to the slow cooker.
7. Add the potatoes, carrots, and onion to the slow cooker.
8. Stir well.
9. Cook on low for 7-9 hours.
10. Add peas at the end of the cooking time. Put lid back on and cook 15 minutes or so to thaw the peas.
This recipe is for a slow cooker 6 qt. or larger.