Slow Cooker Beef Stew

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SLOW COOKER BEEF STEW

INGREDIENTS

• 1 tablespoon olive oil
• 2 1/2 pounds beef stew meat
• salt and pepper to taste
• 1 onion diced
• 2 teaspoons minced garlic
• 1 pound small yellow potatoes halved
• 4 carrots halved and sliced into 1 inch chunks
• 3 cups beef broth
• 3 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 3 tablespoons flour
• 2 tablespoons chopped parsley

INSTRUCTIONS

• Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper.
• Cook the meat in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
• Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaf. Add salt and pepper to taste.
• Cover and cook on LOW for 7 hours or HIGH for 4 hours.
• Remove 1/3 cup of stew liquid from the slow cooker. Add the flour and whisk until smooth.
• Pour the flour mixture back into the stew; stir to combine. Cover and cook on HIGH for an additional 30 minutes or until stew is slightly thickened.
• Uncover and stir in the frozen peas. Sprinkle with parsley and serve.

This article and recipe adapted from this site

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