Yummy slow cooker beef stew on a cold winters night ๐
Ingredients:
Chuck beef
Olive oil
Salt and pepper
Vegetables: onion, celery, garlic, potatoes, sweet potatoes and carrots
Tomato paste
Beef stock
Worcestershire sauce
Thyme
Cornstarch
Frozen peas
Instructions:
Dab beef dry season with salt and pepper then brown beef in a fry pan with olive oil. Transfer to slow cooker.
Saute onions and celery, followed by garlic then tomato paste.
Pour in 1 cup of beef stock (to deglaze the pan) along with Worcestershire & thyme.
Add remaining veggies to slow cooker then pour in beef stock mixture. Pour in remaining stock, season with salt and pepper.
Cook on low heat 7 โ 8 hours.
Whisk cornstarch with water, stir into stew and cook on high heat an additional 20 minutes to help thicken slightly. Stir in peas.
Serve warm by itself or on top of mashed potato.
By Hope Thorpe
SLOW COOKER STUFFED CABBAGE ROLLS RECIPE
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