4medium carrots, cut into ½ -inch slices (about 2 cups)
4stalks celery, cut into ¼ -inch slices (about 2 cups)
1large onion, chopped (about 3 cups)
½cupdry red wine
1poundbaby potatoes, or potatoes, cut into 1 inch pieces
2 ½cupsbeef broth, divided(low sodium preferred)
1can(14.5 oz) diced tomatoes, undrained
1large bay leaf
½cupchopped fresh parsley
In a large bowl, combine flour, 1 teaspoon salt, paprika, ½ teaspoon pepper, and garlic powder. Add beef and toss, coating all sides of beef with flour mixture. If there is additional flour mixture at the bottom of the bowl, do not discard.
In a large pot or skillet, heat oil over medium-high heat. Add floured meat to pan in a single layer (you will have to do this in batches, don’t overcrowd) and brown on all sides, about 5 minutes per batch. Add more oil if needed. Remove from pan and place in slow cooker when browned. Repeat until all the meat is browned. The meat won’t be fully cooked, just browned.
Add carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to skillet and cook, stirring, for 7 to 8 minutes or until onions are translucent.
Add garlic and cook for one minute or until fragrant. Add any leftover flour mixture and stir and continue to cook for 1 to 2 minutes. Add tomato paste, stirring to combine. Add red wine and scrape the bottom of the pan to loosen all the brown bits. Cook for 1 to 2 minutes or until wine starts to reduce. Add vegetable mixture to beef in slow cooker.
Add potatoes, 2 cups of broth, and tomatoes to slow cooker. Add rosemary, thyme, and bay leaf (you’ll remove and discard these later). Stir to combine.
Cover and cook on high heat for 4 to 5 hours or until meat is tender.
In a small bowl, stir together ½ cup beef broth and cornstarch until cornstarch is dissolved. Slowly stir this mixture into stew and cook stew, covered, another 30 minutes to thicken.
After 30 minutes, stir in peas (no need to thaw!) and parsley. Taste and season with salt and pepper as needed.
Pop your beef into the freezer for about an hour before cutting into chunks. It will be easier to slice.
Substitute a ½ cup of my homemade beef stew seasoning mix instead of the flour, salt, paprika, pepper, garlic powder, rosemary and thyme.
If you prefer, cook the stew on low heat for 8 to 9 hours. Turn to high after adding cornstarch mixture to thicken the stew, for about 30 minutes.