Cold days called for comforting, hearty beef stew. This delicious stew is made in the slow cooker with potatoes and other veggies. I absolutely enjoy this during the cold weather and is another perfect meal prep that I enjoy as a to go lunch or simply makes enough for bigger families.
Beef Stew
Ingredients
Toppings
Instructions
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Place the 1 inch chuck roast cubes in a large bowl and season with salt and pepper.
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Then add the flour and toss to a light coat.
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Take a large skillet/pan, add the 1 1/2 tablespoon of avocado oil, and heat on medium high.
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Add the cubes of beef and sear all sides of the beef; 5 - 8 minutes. Make sure you are constantly turning over every couple minutes for an even sear.
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Once brown on all sides, transfer the seared beef to a clean plate.
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In the same skillet/pan, add the other 1 1/2 tablespoon of avocado oil and heat on medium-high heat.
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Next add the chopped onions and celery; sauté until translucent, about 7 minutes.
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Add the minced garlic and cook for about 30 seconds.
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Pour in the red wine and tomato paste. Scrape any brown bits and let it simmer for 3 minutes.
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Set the crockpot on high.
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Transfer the sautéed vegetables and any sauce from the skillet/pan to the crockpot.
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Then add the plate of seared beef and any juices.
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Next add the chopped potatoes, carrots, bay leaves, sprig of thyme, frozen peas, Worcestershire sauce, and 3 cups beef broth; stir to roughly combine.
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Cover and cook high for 4 hours, until the beef is cooked through and fall-apart tender.Remember to remove the two bay leaves and stems of thyme before serving.
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Taste and add additional salt or pepper as desired; serve hot, sprinkled with fresh parsley.
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For thicker sauce; take 1 tablespoon of cornstarch/flour and 1 tablespoon of water and whisk in a small bowl. Then slowly pour in the sauce and mix well. Continue this process until your desired consistency.
