Beef Stew (Crock pot) - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 2 T Vegetable oil
• 1.5-2 lbs. Beef stewing meat (in chunks)
• 1-2 tsp. Salt
• 1/2 tsp. Pepper
• 2 T Flour
• 2 large Yellow onions (cut into wedges)
• 2 cloves Garlic, minced
• 2 tsp. Italian seasoning
• 4 T Tomato paste
• 1/2 cup Red wine
• 2 cups Beef stock
• 2 T Worcestershire sauce
• 1 T Maple syrup
• 3 large Yukon Gold potatoes (peeled and cut into chunks)
• 4 large Carrots (peeled, ends trimmed and cut into chunks)
• 4 large Celery sticks (trimmed and thickly sliced)
• 1/2 cup Peas, frozen (no need to defrost)

Directions:

Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.

Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce and maple syrup. Bring to a boil, then switch off the heat.

On top of the meat, place the potatoes, carrots, celery, and peas. Very carefully pour the hot liquid from the skillet into the crock pot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).

Cook the stew on low for 8 hours or on high for 4 hours. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) or closed if you want it soupier.