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Crockpot Beef Stew. It was to die for!!! We even had seconds.
For the meat
2 tablespoons oil
1.kg beef stewing meat (in chunks)
1-2 teaspoons salt
Black pepper (to taste)
2 tablespoons flour
For the gravy
2 large yellow onions (cut into wedges)
2 cloves garlic (sliced)
4 tablespoons tomato paste
2 teaspoons Italian seasoning
1/4 cup red wine (OR use more stock)
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
For the vegetables
3 large potatoes (peeled and cut into chunks)
4 large carrots (peeled, ends trimmed and cut into chunks)
1/2 cup frozen peas
Instructions:
Brown the meat: Heat the oil in a large & deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper & stir. Sprinkle the flour over the meat & stir well. Cook until the beef is browned on all sides Remove to a slow cooker.
Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions & garlic until starting to soften. Stir in the Italian seasoning & tomato paste & cook, stirring constantly, until the herbs are fragrant, about 1 minute. Put the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 min. Stir in the stock, Worcestershire sauce & maple syrup. Bring to a boil & switch off the heat.
Transfer to the crockpot: On top of the meat, place the potatoes, carrots.
pour the hot liquid from the skillet into the slow cooker, making sure the liquid runs down all the way to the bottom & underneath the meat (stir a little if needed).
Cook on LOW for 8 hours. 10 mins before cooking time is over, stir in the peas.
Crockpot Beef Stew
