Rosie is starting a new “Just Because” linkup and I love the idea. I’ve always been a cheerleader for “old fashioned” blogging, even when it seemed like everyone left for social media. So happy to see that it’s making a comeback! Anyway, I was brainstorming a post idea to include in the linkup and what’s more “old fashioned blogging” than sharing what I made for dinner last night? This recipe is one of our winter favorites and perfect for my family of eight. I like to make a crusty loaf of bread to serve on the side.
Hearty Slow Cooker Beef Stew
Ingredients
- 2 pounds stew beef trimmed and cut into 1" cubes
- 1 tbsp olive oil
- 2 medium-sized onions chopped into large pieces
- 2 ribs celery chopped
- 4 carrots peeled and chopped
- 20 mini red potatoes cut in half
- 1 28 oz. can diced tomatoes
- 1½ tsp Italian seasoning
- 3 cups beef broth divided
- 2 bay leaves
- 1 cup frozen peas
- ¼ tsp salt
- ¼ tsp pepper
- ½ cups flour
Instructions
- Heat the oil in a large skillet over medium heat. Lightly brown the meat in batches, then transfer the browned beef to a plate and set aside.
- Dump the tomatoes, including the juice, into the slow cooker. Add the onions, celery, carrots and potatoes. Sprinkle Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Add the bay leaves. Pour 2½ cups of the beef broth over the top and give the mixture a stir. Cover and cook on low for 8-10 hours.
- 20 minutes before serving, add the peas (no need to defrost), salt and pepper to the stew.
- In a small bowl, whisk together the flour and remaining ½ cup of beef broth, making a smooth paste. Stir into the stew and cook until thickened, about 15-20 minutes. Remove bay leaves before serving.
