It was a bit chilly out this morning...a whopping 12 degrees...BRRRRR!!! So when I looked at my meal plan calendar and saw classic beef stew was on the menu I was happy. I had thoughts in my head about switching the menu yet again to make sure I made something hearty and comforting tonight that would warm us up. Fortunately, I did not have too and everything turned out great. We served our stew with the leftover homemade cheese and garlic breadsticks. Just popped them in a 200 degree oven for about 10 minutes just to warm them back up.
Slow Cooker Classic Beef Stew
2 lbs stew meat (really you can use just about anything...just cube it up)
1/2 cup flour
1/4 cup olive oil
1 large onion, diced
1 6-oz can tomato paste
1/2 cup red wine (can use beef broth)
5 medium potatoes, peeled and diced
2 stalks of celery, chopped
1 16-oz bag of baby carrots
2 cups beef broth
salt, pepper, and garlic salt to taste
1 tsp dried thyme
1 bay leaf
1 cup frozen peas
- Season meat with salt, pepper, and garlic salt. Toss the meat with the flour to coat
- Heat oil over medium-high heat and brown meat in batches (don't over crowd the pan) and then place in slow cooker
- Add onion and celery to skillet and cook until tender about 5-10 minutes
- Add tomato paste and thoroughly coat onions and celery. Place mixture over beef in slow cooker
- Add red wine to skillet and scrape up any brown bits. Reduce about 5 minutes and pour into slow cooker
- Add potatoes, carrots, thyme, bay leaf, and broth to slow cooker. Mix well and cook on low for 8 hours
- Add peas when done and just heat through
There is nothing like a bowl of stew to warm you up on a cold evening. There is just something comforting and soothing about it. This is no different. It's thick, hearty, and tender. You can't go wrong with that combination!
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The theme for this month is slow cooker meals. If you have a slow cooker meal you would like to share add it below.