Slow Cooked Crockpot Beef Stew

Diet:

Egg-free

Nut-free

Makes: portions

Per portion: 387kcal

Ingredients

2 lb. chuck beef (cubed)
4 tbsp olive oil
¼ cup all purpose flour
3 tbsp butter (sliced, divided)
1 onion (yellow, diced)
4 garlic cloves (minced)
1 cup carrots (2 medium chopped or whole baby carrots)
4 potatoes (small, I used honey gold)
4 cup beef broth
2 beef bouillon cubes
½ cup Cabernet Sauvignon (option to use equal amount of beef broth instead of wine)
3 tbsp tomato paste

Seasonings:

1 tsp oregano (ground)
1 tsp onion powder
1 tsp garlic powder
2 tbsp Worcestershire sauce
½ tsp pepper (or to taste)
salt (to taste)
2 bay leaves

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Instructions

In a large mixing bowl, add beef cubes, 1 tablespoon olive oil, 1 tablespoon Worcestershire sauce, onion powder, garlic powder, salt and pepper. Toss to coat. Sprinkle flour over the meat and toss again to coat.
In a large nonstick pan, heat 3 tablespoons olive oil on medium high heat. Add meat being sure not to overcrowd the pan (cook in 2 batches if need be). Cook for about 45 seconds each side, enough to lightly brown the meat but not cook it completely, you should still see some pink. Transfer meat to crock pot.
Reduce heat to medium and add 1 tablespoon butter. Add onions and cook for 3-4 minutes or until flagrant and soft. Add garlic and cook for an additional 1 minute. Transfer veggies to crock pot.
Add carrots, potatoes, beef broth, bullion cubes, wine, tomato paste, 1 tablespoon Worcestershire sauce, and bay leaves. Stir to blend ingredients. Cover and cook on low for 7.5 - 8 hours or on high for 3.5-4 hours (until carrots are softened and potatoes are fork tender)
Once cooked, remove bay leaves, add any additional seasonings, and remaining 2 tablespoons of cold butter and stir for a velvety finish.
Serve and enjoy!

Notes

For a thicker broth (after cooking is complete), combine 1/4 cup cold water with 3 tablespoons cornstarch. Slowly add it to the stew, stirring to incorporate. Stew will thicken as it stands.

Option to add additional veggies such as peas, green beans, and/or celery to the stew!