Servings: 4 servings 1x
Ingredients
- 1 lb stew beef
- 2 tbsp all purpose flour
- 1 tbsp olive oil
- 1 lb baby yellow potatoes
- 4 large carrots
- 4 stalks of celery
- 1 cup fresh or frozen green peas
- 2 cups beef broth
- ½ cup dry red wine
- ¼ cup tomato paste
- 1 tbsp worcestershire sauce
- 2 tsp salt
- ½ tsp black pepper
- 2 bay leaves
Instructions
- Cut stew beef into bite size pieces and toss in flour. Heat oil in a heavy bottom skillet over medium heat. Add beef to hot oil and cook for 8 minutes, tossing frequently, to brown the outside.
- Cut potatoes into quarters, peel and slice carrots into rounds, and slice celery into half moons.
- Whisk beef broth, red wine, tomato paste, worcestershire sauce, salt, and pepper together.
- Add browned beef and any drippings from the pan to your slow cooker along with the potatoes, carrots, celery, peas, liquid mixture and the bay leaves.
- Stir to mix the ingredients and close the lid of the slow cooker. Cook on low for 10 hours OR cook on high for 5 hours. Stir occasionally while cooking if possible.
- Remove bay leaves and serve with fresh cracked black pepper, freshly grated parmesan cheese and some fresh chopped parsley.
Notes
- You can cook on low or on high, or use a combination of both. You will know the stew is done when the meat is fork tender.
- Feel free to add extra vegetables like onions, shallots, and diced tomatoes to the stew
- Serve with fresh cracked black pepper, fresh herbs, and grated parmesan cheese
- If you cannot or do not want to use red wine, use 1 tbsp of red wine vinegar and an extra 1/2 cup of beef broth when combining the liquid ingredients.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.