Baby, it’s cold outside…how about a delicious bowl of homemade beef stew. I got up early (real early) this morning and made this stew. The temperature outside is perfect to start making your favorite soup recipe.
I just had a taste for beef stew so I decided to make it today…so glad I did! It is a perfect recipe if you love beef stew. The recipe has peas in it, but I used corn instead. Fill free to use what ever vegetables you like. Hope you try this – you want be disappointed!
- 2 lbs of stewing beef, trimmed and cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 medium-sized onions, chopped into large pieces
- 2 ribs celery, chopped
- 4 carrots, chopped
- about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to use a mix of yellow, red and no need to peel)
- 1 28 oz. can whole tomatoes
- 1 1/2 teaspoons Italian seasoning
- 3 cups sodium reduced beef broth, divided
- 2 bay leaves
- 1 cup frozen peas (or corn)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cups all-purpose flour
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the meat in batches. Transfer browned beef to a plate and set aside.
Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato masher or the back of a spoon. Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Pour 2 1/2 cups of the beef broth over the beef and vegetables. Give the mixture a quick stir. Add the bay leaves.
Cover and cook on low for 8 – 10 hours.
About 20 minutes before serving, add the peas (no need to defrost first), salt and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).
Remove the bay leaves before serving.