Farmhouse Slow Cooker Beef Stew
- 2 lbs. boneless stewing beef, cut into 1-inch chunks
- 1/3 cup flour
- Salt and pepper
- 4-5 tablespoons mild oil, such as canola
- 2 onions, chopped
- 4 carrots, peeled and cut into 1-inch pieces
- 2 russet potatoes, peeled and chopped
- 8 ounces sliced mushrooms
- 2 cups beef broth
- 1 cup red wine (optional, but highly recommended); can substitute with an equal amount of beef broth
- 1 (10.75 ounce) can condensed tomato soup (NOT diluted)
- 2 bay leaves
- 1 teaspoon paprika
- ¼ teaspoon dried marjoram
- 16 ounces frozen peas
- Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
- Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan, as needed, with each batch.
- Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
- Remove the bay leaves, season with salt and pepper (to taste), and enjoy!
You can stir in additional water or beef broth as the stew cooks to reach your desired consistency.
Mom always freezes her leftover beef stew. It holds up very well in the freezer, but just be aware that the texture of the potatoes might change a little bit after they have been frozen.
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