Beef and Vegetable Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 10 h. 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 32 ozs boneless stewing Beef
- 1 tsp coarse salt
- 1 tsp freshly ground Black pepper
- 0.333 cup all-purpose flour
- 2 Tbsps olive oil
- 1 medium onion (peeled and finely chopped)
- 2 Celery (rinsed)
- 2 cloves garlic cloves (peeled and pressed)
- 2 cups Baby carrots (sliced)
- 6 small new Potato (rinsed and cut into bite-sized pieces)
- ¾ cup Tomato paste
- 4 cups Beef broth
- 2 Tbsps Worcestershire sauce
- 1 Tbsp dried parsley
- 2 cups frozen peas
Product recommendation
Cooking time may vary depending on age and size of crockpot.
Preparation steps
1.
Rinse the beef under cold running water and pat completely dry with paper towels. Using a sharp knife cut the beef into generous bite-size pieces.
2.
Combine the salt, pepper and flour. Place the cubed beef in a large resealable plastic storage bag. Add the seasoned flour and shake to thoroughly coat the beef with flour.
3.
Heat the oil in a heavy bottomed skillet over medium heat. Add the flour coated beef and brown on all sides.
4.
Place browned beef in the crock pot. Add onions, celery, garlic, carrots, potatoes, tomato paste, beef broth. Worcestershire sauce, and parsley.
5.
Cook on LOW for 10 hours or on HIGH for 6 to 7 hours. About 30 minutes before serving, add the frozen peas, cover and continue cooking for an additional 30 minutes.
6.
Ladle stew into individual serving bowls and serve.
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