Beckett's beef stew
Recipe by Courtney Glantz
1 3-4 pound chuck roast, cut into bite sized cubes
1 tablespoon Worcestershire sauce
2 teaspoons steak seasoning
salt & pepper
bay leaf
1 medium onion
2 pounds red potatoes, cut into chunks
3 carrots, sliced into 1-inch slices
3 stalks celery, sliced into 1-inch slices
1 (14-ounce) can fire-roasted tomatoes
3 cups beef stock
splash of red wine
3 TBS flour
1 cup peas
1. Spray insert of slow cooker with non-stick cooking spray.
2. Add all ingredients to slow cooker except for the peas.
3. Season generously with salt & pepper.
4. Cook on low for 6-8 hours.
5. Remove 1 cup of the cooking liquid and heat on the stove over high heat.
6. Slowly whisk is the flour until smooth.
7. Pour back into the crop pot, add the peas, and cook another 15 minutes or so. (This helps thicken your sauce!)
main courses February 11, 2016 19:16
Author a-life-from-scratch.com
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