Beef Stew #

Ingredients #

• 2 lbs. stew meat
• 1/2 cup flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. thyme
• 2 Tbsp. cooking oil
• 28 oz. beef broth
• 6 oz. can tomato paste
• 1 1/2 lbs. red potatoes quartered or diced
• 1 lb. carrots, chunked
• 1 white onion, diced
• 2 cups frozen peas

Instructions #

• Add the potatoes, carrots, and onion to the slow cooker
• Combine flour, salt, pepper, onion powder, and thyme in a big Ziploc bag. Shake and then add the stew meat.
• Shake to coat the stew meat evenly
• In a separate pan, brown the meat in the cooking oil on all sides. You may need to brown the meat in batches.
• Deglaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. Thicken sauce slightly.
• Add the meat and sauce to the slow cooker and stir.
• Cook on low for 7 1/2 to 8 hours or high for 3 1/2 to 4 hours, until the vegetables are softened and the potatoes are fork tender.
• Add the peas during the last 15 minutes of cooking.
• Turn off the heat.
• Add 3 drops of Gravy Master for an even darker color.

Notes #

• Try it next time without the tomato paste