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:

    1. 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.
    2. Place beef into your crockpot.
    3. Add 1/2 cup beef broth into skillet and scrape any bits from the bottom. Then pour into the crockpot.
    4. In a medium bowl, mix together the rest of the beef broth and tomato paste. Add to slow cooker.
    5. Add onion, garlic, carrots, and potatoes into crockpot.
    6. Cook on LOW for 6 to 8 hours or until meat and potatoes are fork-tender.
    7. Add peas and cook until peas are done.

Recipe from Unknown magazine

Posted on Fantastical Sharing of Recipes