:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/3TQcrVM5Ga1m-4lsuQlc/ff1b8d33f39071e7303dabe21b4031.png "Best Classic Slow Cooked Beef Stew")
Best Classic Slow Cooked Beef Stew
This slow-cooked beef stew recipe is a hearty and comforting dish perfect for the colder months. With minimal work and a long cooking time, this beef stew is convenient to make for any occasion.
Ingredients
- 2 lb beef meat, cut into 1-inch cubes
- 2 tbls flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tbls vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots
- 3 Stems celery, sliced
- 2 cups beef broth
- 1 Cup red wine (optional)
- 2 tbls tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Dried Rosemary
- 2 cups potatoes, peeled
- 1 Cup frozen peas
- Chopped fresh parsley (for garnish)
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Directions
In a large resealable bag combine the flour, salt, and black pepper. Add the beef cubes and toss until they are well coated in the flour mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides. Transfer the browned meat to the slow cooker.
Add the chopped onion and minced garlic to the skillet. Saute for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Transfer the onion and garlic mixture to the slow cooker containing the beef.
Add carrots, celery, beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, and dried rosemary to the cooker. Give it a good stir to combine the ingredients.
Set the slow cooker to low heat and cook for 6-8 hours or until the beef is tender and the flavors meld together.
About 30 minutes before serving, add the potatoes and frozen peas to the slow cooker. Give another gentle stir, cover, and continue cooking until the potatoes are fork-tender.
Once cooked, remove the bay leaves. Serve the stew hot, garnished with parsley.
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TammersBest Classic Slow Cooked Beef Stew
This slow-cooked beef stew recipe is a hearty and comforting dish perfect for the colder months. With minimal work and a long cooking time, this beef stew is convenient to make for any occasion.
In a large resealable bag combine the flour, salt, and black pepper. Add the beef cubes and toss until they are well coated in the flour mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides. Transfer the browned meat to the slow cooker.
Add the chopped onion and minced garlic to the skillet. Saute for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Transfer the onion and garlic mixture to the slow cooker containing the beef.
Add carrots, celery, beef broth, red wine (if using), tomato paste, bay leaves, dried thyme, and dried rosemary to the cooker. Give it a good stir to combine the ingredients.
Set the slow cooker to low heat and cook for 6-8 hours or until the beef is tender and the flavors meld together.
About 30 minutes before serving, add the potatoes and frozen peas to the slow cooker. Give another gentle stir, cover, and continue cooking until the potatoes are fork-tender.
Once cooked, remove the bay leaves. Serve the stew hot, garnished with parsley.
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