When it is cool in the fall, there is nothing better than a warm bowl of soup. I have always been a fan of “stews” more than soups, because they have more substance and leave you feeling comforted from the inside out. I made this crock-pot beef stew the day of the last cool front, and enjoyed it outside by my fire pit. Thankful for cool fall evenings where I can enjoy a hearty warm meal and feel the joy of the season.
Ingredients
- 2 pounds beef stew meat cut into approximately 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 3 tbsp olive oil
- 1 clove garlic minced
- 1 onion diced
- 2 teaspoon Worcestershire sauce
- 1 1/2 cups beef broth separated
- 4 medium size potatoes diced into approximately 1-inch pieces
- 4 large carrots sliced
- 3/4 cup frozen peas thawed
- 2-3 tsp cornstarch
Instructions
- Prepare a Crock Pot or slow cooker by spraying with non-stick cooking spray. Set aside.
- Combine flour, salt, paprika and pepper and place into a large freezer style Ziploc bag.
- Place half the meat into the back and shake to coat beef.
- Heat olive oil in a large sauté pan. Add garlic and diced onions to pan and saute. Add the flour coated beef to the pan and sear on all sides. Once browned, remove meat, onions and garlic from pan and place in crock pot.
- Place remaining meat into bag with flour and seasonings, and shake to coat. Repeat process of searing, then transfer to slow cooker.
- Once all meat has been removed from pan, pour approximately 1/2 of the beef broth into the hot pan to deglaze. Use a spatula to scrape the brown bits off of the bottom. Pour beef broth, with browned bits, into the Crock Pot.
- Pour remaining beef broth into Crock Pot, along with Worcestershire sauce. Seal slow cooker and cook on high for two hours or on low for four hours.
- After cooking for two or four hours, remove lid and add potatoes and carrots. Gently stir to combine. Place lid back on Crock Pot and continue to cook for 1 and 1/2 hours on high or three hours on low.
- Create a slurry. Carefully scoop a small amount of the liquid out of the slow cooker (approximately 1/4 cup is fine) and transfer to a small heat resistant bowl or glass. Add 2-3 teaspoons of cornstarch to the liquid and whisk immediately to blend. Once blended and no lumps remain, pour mixture back into slow cooker and gently stir to combine.
- Peas can be added at this point if desired, or added 10 minutes before cooking is complete.
- Cook for an additional 30 minutes, then serve.
The Texas Table 