A good beef stew is one of my favorite Fall and Winter suppers. I have had some bad stews in my time but this my friends is not one of them. Tender beef in a rich tomato and beef broth gravy, with carrots, potatoes, peas, and corn this recipe does take a bit more work than my usual slow cooker meals but the end result worth it.
Slow Cooker Beef Stew
- 1 to 2 pounds beef stew meat or chuck roast cut into 1 inch cubes
- 1/2 cup all purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 Tablespoons oil
- 2 pounds small potatoes, peeled if desired, and cut into chunks
- 1 pound carrots, peeled, and cut thick rings
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 3 cups beef broth
- 1 6 ounce can tomato paste
- 2 teaspoons dried parsley
- 2 teaspoons white wine vinegar
- 1 cup frozen peas
- 1 cup frozen corn
- In a shallow dish mix together the flour, salt and pepper.
- Heat the oil in a large skillet over moderate heat.
- Coat the chunks of meat in the flour mixture and brown in the hot oil. Cook in batches if necessary.
- Place the potatoes, carrots, onion, and garlic in the insert of 4 to 6 quart slow cooker.
- When the all the meat has browned place the meat on top of the vegetables.
- Pour 1 cup of the broth in the hot skillet you browned the meat in. Stir well.
- Add the tomato paste and vinegar stirring well to blend in the tomato paste.
- Bring the mixture to a simmer and add to the slow cooker.
- Add the remaining 2 cups of broth and parsley. Stir to combine.
- 20 to 30 minutes before serving add the frozen peas and corn.
- Cover and cook on low 6 to 8 hours or on high for 4 to 5 hours or until the meat is tender and vegetables are cooked.
- Season to taste with salt and pepper as needed.