CROCK POT BEEF STEW

Ingredients

For meat

2 tablespoons of oil

1.5 pounds of beef stew (sliced)

1-2 teaspoons of salt (or less, depending on what kind you use)

Black pepper (to taste)

2 tablespoons flour

For the sauce

2 large yellow onions (cut into slices)

2 cloves of garlic (chopped)

2 teaspoons Italian seasoning

4 tablespoons tomato paste

1/4 cup red wine (OR use more stock)

2 cups beef broth

2 tablespoons of Worcestershire sauce

1 tablespoon maple syrup

For vegetables

3 large wax potatoes (peeled and sliced)

4 large carrots (peeled, cut ends and cut into pieces)

4 large celery sticks (clipped and sliced in thick slices)

Brown mushrooms 1/2 lb (cleaned and quartered)

1/2 cup frozen peas (no need to defrost)

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Cooking time:

30 minutes

Cooking time:

8 ocloc'k

Ready:

8 hours 30 minutes

Instructions

Fry meat: heat oil in a large and deep frying pan over medium heat. Add the beef cubes, season with salt and pepper and mix. Flour the meat and mix well. Cook until the beef is browned on all sides (do not stir too much, otherwise the beef will not turn brown). Remove into a 5-6 quart slow cooker.

Start the sauce: put the pan over medium heat. Add a little more oil if necessary. Cook onion and garlic until you begin to soften. Add Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour red wine into the pan, scratching pieces of the browned bottom. Cook until thickened for about 1 minute. Add the broth, Worcestershire sauce and maple syrup. Bring to a boil (this will help the stew to start cooking faster when it is in the pan), then turn off the heat.

Go to the slow cooker: put potatoes, carrots, celery and mushrooms on top of the meat. Very carefully (!) Pour the hot liquid from the pan into the pan, making sure that the liquid flows down to the bottom and under the meat (mix a little if necessary).

To cook: cook the stew for 8 hours at a low level or for 4 hours at a high speed. Stir in peas 10 minutes before cooking. Check seasoning and adjust if necessary. Either finish cooking with the lid open (if you want a thicker stew), or close it if you want it to be thicker.

This article is adapted from this site.

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