slow cooker beef stew

By Ambitious Kitchen · 540 min

Ingredients

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown it in batches, about 5 minutes per batch, so it sears rather than steams.
2. Transfer the browned beef to a large 6 or 8-quart slow cooker.
3. Add the beef broth, red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt and pepper to the slow cooker and stir until combined with the beef.
4. Add the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
5. Remove 1 cup of broth from the slow cooker into a medium bowl. Whisk in ¼ cup flour until no lumps remain, then return it to the slow cooker and stir.
6. Stir in the frozen peas and cook uncovered on high for 10-15 minutes, until the stew thickens. If it becomes too thick, add a splash of beef broth.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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