Recipe by BrendaM
This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!
Top Review by MommyJan2
Extremely good! I have always used the McCormick's stew package for the slow cooker. Since I have found out that I am allergic to wheat, I can't use it. Your recipe was delicious! I will be making it again. Only thing that I changed was to use gluten free flour to brown the meat. Thanks!
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 lbs stewing beef, cut into 1/2 inch cubes
- 2 tablespoons vegetable oil
- 2 cups beef stock
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and chopped
- 2 stalks celery, chopped
- 1 large onion, diced
- 1 (19 ounce) can tomatoes, diced,with juice
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup chopped fresh parsley or 2 tablespoons dried parsley
- 1 cup frozen peas
- salt and pepper
Directions See How It's Made
- In a heavy plastic bag, combine flour, salt and pepper.
- In batches, add beef to flour mixture and toss to coat.
- Transfer to a plate.
- In a large nonstick skillet, heat half the oil over medium high heat.
- Cook beef in batches, adding more oil as needed, until browned all over.
- With a slotted spoon, transfer beef to a slow cooker.
- Add 1 cup stock to pan and stir to scrape up any brown bits.
- Transfer stock mixtures to slow cooker.
- Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
- Remove bay leaf and discard.
- Add peas.
- Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
- Season to taste with salt and pepper.