I LOVE beef stew. It is definitely in my top 10 favorite foods! (Macaroni and cheese is first, in case you were wondering. And it has been there as long as I can remember.) And since it's still getting cold what's better than a warm, hearty bowl of delectable beef stew?? Well...unless you're a vegetarian, in which case I guess a big bowl of beef stew would cause you to go hungry that night. I got this one from Campbell's and tweaked it a little bit to make it more delicious.
Hearty Beef Stew
- 1 1/2 to 2 pounds beef for stew, cut into 1 inch pieces
- Ground black pepper
- 1/4 cup all-purpose flour
- 3 large potatoes, cubed
- 1 bag baby carrots, chopped (about 2 1/2 cups)
- 1 large onion, chopped
- 3 large stalks celery, chopped (about 1 cup)
- 4 gloves garlic
- 3 1/4 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves, crushed
- 1 bay leaf
- 1 cup frozen peas
- Sprinkle beef with black pepper and coat with 2 tablespoons of the flour. Heat a few tablespoons of oil over medium-high heat. Add beef in two batches and cook until well browned, stirring often.
- Place potatoes, carrots, onion, celery, and garlic into a 5 quart slow cooker. Top with beef. Add 3 cups of the broth, Worcestershire sauce, thyme, and bay leaf.
- Cover and cook on low for 10 to 12 hours (or 5 to 6 on high) until the meat it fork-tender. Remove the bay leaf.
- Stir the remaining broth (1/4 cup) into the remaining flour (2 tablespoons) in a small bowl. Stir the flour mixture and peas (they can still be frozen!) into the cooker. Turn the heat to high. Cover and cook 15 minutes more until it's slightly thickened.