Ingredients:
- 2 pounds (about 900g) beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, peeled and sliced into rounds
- 3 potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 bay leaves
- Chopped fresh parsley (for garnish, optional)
Instructions:
Coat the Beef:
- In a large bowl, toss the beef stew meat with the flour until it's evenly coated. This will help thicken the stew as it cooks.
Sear the Beef:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the floured beef cubes in batches and sear them on all sides until they are browned. This step adds flavor to the stew.
- Transfer the seared beef to your slow cooker.
Combine Ingredients in the Slow Cooker:
- Add the minced garlic, chopped onion, sliced carrots, potato chunks, sliced celery, and frozen peas to the slow cooker with the beef.
- Pour in the beef broth, dried thyme, dried rosemary, salt, black pepper, and add the bay leaves. Stir everything together.
Cook Low and Slow:
- Cover the slow cooker and set it to cook on the low setting.
- Let it cook for 7-8 hours or until the beef is tender and the vegetables are cooked through. Alternatively, you can cook on the high setting for 3-4 hours.
Serve:
- Remove the bay leaves from the stew.
- Taste and adjust the seasoning with more salt and black pepper, if needed.
- Ladle the beef stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.
This slow cooker beef stew is a wholesome and comforting meal that's sure to warm you up on a chilly day. It's a great make-ahead dish and perfect for feeding a crowd. Enjoy!