Slow Cooker Beef Stew

By RecipeTin Eats · 480 min

Ingredients

Instructions

1. Pour about 1 cup of the stock into the slow cooker with the flour and tomato paste. Mix until smooth with no lumps; it should be a thin batter. Then stir in the rest of the stock, whisking out any lumps.
2. Toss the beef with the salt and pepper. Heat the oil in a large non-stick pan over high heat. Brown the beef in 2 or 3 batches without crowding the pan. Transfer it to the slow cooker, leaving the fat behind.
3. In the same pan, cook the onion, stirring often, until softened. Add the garlic and cook for 30 seconds until golden and fragrant.
4. Pour in the red wine slowly, as it will spit. Simmer rapidly, stirring now and then, until reduced by 75% to about 1/2 cup. Pour the wine and onion into the slow cooker.
5. Add the stock cube, Worcestershire sauce, bay leaves, thyme, salt and pepper and stir well. Add the carrots, celery and potatoes and stir again.
6. Push any exposed beef under the liquid. Cook on LOW for 10 hours or HIGH for 6 hours, until the meat is fork-tender.
7. Stir in the peas and leave for 2 minutes to heat through and thaw. Serve over mashed potato, garnished with parsley if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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