Slowcooker Beef Stew

My intention was to share a light and healthy recipe with you this week, we are getting into the summer season here, after all, and I've been sharing nothing but treats lately!  But the weather here remains sporadically rainy and gloomy, and called for something more hearty, although still healthy!  

There are probably as many versions of beef stew, as there are...well, I was gonna say people in the world, but that clearly isn't accurate.  There are a gazillion different recipes for sure!  I definitely come out with a different version each time I make it.  The measurements provided are approximate, I usually add a dash of this, and a pinch of that, and whatever leftovers or vegetables I may have vanquishing away in my fridge.  Have fun with it, go on a crockpot flavour adventure, while still warm and dry in your cozy home.

Slowcooker Beef Stew

3 lbs boneless chuck roast, cubed

3 tbsp vegetable oil

2 tsp salt

1 tbsp freshly ground pepper

2 yellow onions, roughly chopped

1/2 cup flour

3 cloves garlic, minced

1 cup beef broth or red wine

3 cups beef broth

1/2 tsp dried sage

1/2 tsp dried thyme

4 carrots, chopped

2 stalks celery, chopped

2 cups fresh mushrooms, sliced

1/2 cup of frozen peas

 

Have your slow cooker out, and turned to low.

Over medium-high heat add oil to a large-sized pan, and allow to oil to warm up.  Use about half of the flour, adding in about half the salt and pepper, then toss the cubed beef  in the mixture to coat with flour mix.  Add the beef to the hot pan in batches and brown each side. 

Once beef is browned, remove from pan and place in slow cooker.
Using the same pan (no need to wash!) add the onions, celery, and carrots and sauté for about 5 minutes, until softened. Add garlic, thyme, sage, and more salt and pepper, and saute for another minute or so.  Remove and add with beef in slow cooker. 
Toss the Mushrooms in the remain mix of flour, salt and pepper, and add more oil to the hot pan (still same pan!) if necessary, and brown the mushrooms.  Remove the mushrooms from pan, and add to slow cooker.

In the same already hot pan, over medium high heat, add beef broth or wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. Any remaining flour in the pan may act as a thickener, so if you like a really thick stew, feel free to add more flour.  Add to the slow cooker, and then also add to slow cooker the beef broth, give a stir, and cover with lid, and cook on low for 6-8 hours.  add frozen peas in the last few minutes, then taste and adjust seasoning if necessary.  Serve salad, and crusty garlic bread, or fresh biscuits.

Enjoy!