Slow Cooker Beef Stew
, Serves 6
A red-wine beef stew; floured beef and onions browned in a skillet, then slow-cooked with root vegetables until tender.
| 1.15 kg stew meat, cut in 1-inch cubes | Toss beef with seasonings & flour | Brown in batches, 45 sec per side | Cook onions in butter, 5 min | Add garlic 1 min, deglaze with wine | Add broth, veg, herbs & seasonings | Slow cook low 7.5-8 hrs / high 3.5-4 hrs | Add peas last 15 min, remove herbs | Stir in slurry to thicken | Swirl in butter & Gravy Master |
| 1/2 tsp black pepper | |||||||||
| 1/2 tsp garlic salt | |||||||||
| 1/2 tsp celery salt | |||||||||
| 30 g flour | |||||||||
| 3-6 tbsp olive oil (for browning, as needed) | |||||||||
| 1 tbsp cold butter (for the onions) | |||||||||
| 300 g yellow onions, diced | |||||||||
| 4 cloves garlic, minced | |||||||||
| 240 ml cabernet sauvignon or merlot | |||||||||
| 950 ml beef broth | |||||||||
| 2 beef bouillon cubes | |||||||||
| 2 tbsp Worcestershire sauce | |||||||||
| 3 tbsp tomato paste | |||||||||
| 5 medium carrots, cut in 1-inch chunks | |||||||||
| 450 g baby Yukon gold potatoes, halved or quartered | |||||||||
| 2 bay leaves | |||||||||
| 1 sprig rosemary | |||||||||
| 130 g frozen peas | |||||||||
| 60 ml cold water (optional, for slurry) | Whisk cold water & cornstarch | ||||||||
| 3 tbsp cornstarch (optional, for slurry) | |||||||||
| 2 tbsp cold butter (to finish) | |||||||||
| 2-3 drops Gravy Master (optional) |
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