Slow Cooker Beef Stew

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Servings: 4
READY IN
4hrs 20mins
Ingredients
  • 2 lbs beef stew meat, cut into 1 inch cubes
  • 1⁄3 cup all-purpose flour
  • 1⁄2 teaspoon seasoning salt
  • 1⁄2 teaspoon ground black pepper
  • 1 -2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 onion, chopped
  • 1 1⁄2 cups beef broth
  • 1⁄2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1 stalk celery, chopped
  • 1 (15 ounce) can diced tomatoes
  • 3 tablespoons mccormick's beef stew seasoning (equals one packet)
  • 1 cup frozen corn
  • 1 cup frozen peas
Directions
  • Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
  • In a skillet (preferably cast iron) sauté coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
  • Add chopped onion to beef to sauté and soften. Transfer meat and onions to slow cooker.
  • Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
  • Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
  • In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.