Slow Cooker Beef Stew
What you need:
- 1 (3 lb) beef chuck roast, cut into chunks of desired size
- 1 tsp. salt
- 1 tsp. ground black pepper
- 3 Tbsp. vegetable oil
- 32 oz. beef broth
- 1 can (6 oz.) tomato paste
- 1 red onion, diced
- 2 cloves minced garlic
- 4 carrots, cut into 1/2 inch pieces
- 1 bag (1.5 lb.) Yukon gold potatoes, cut in half or quarters
- 1 bag frozen sweet peas
Directions:
- Heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Season beef with salt and pepper and then add a third of the beef and brown on each side, about 4 minutes. Repeat with another 1 Tbsp. vegetable oil and third of the beef. Then repeat one last time with remaining oil and beef.
- Place beef into your crockpot.
- Add 1/2 cup beef broth into skillet and scrape any bits from the bottom. Then pour into the crockpot.
- In a medium bowl, mix together the rest of the beef broth and tomato paste. Add to slow cooker.
- Add onion, garlic, carrots, and potatoes into crockpot.
- Cook on LOW for 6 to 8 hours or until meat and potatoes are fork-tender.
- Add peas and cook until peas are done.
Recipe from Unknown magazine
Posted on Fantastical Sharing of Recipes