Slow Cooker Recipe – Beef Stew

A slow cooker lets you cook all kinds of food – from beverages, to sauces, chicken, chili, pasta, lamb, desserts…the list is endless. You can impress your friends and family with your slow cooker recipe and the best part is that you don’t need to waste much time in the kitchen as the food almost cooks itself in the slow cooker! Here is how you can make a filling and steamy Beef Stew for those dark and stormy nights.

Ingredients

You need 1 pack of frozen peas (10 oz), 2 carrots cut into thick slices (slantwise), a finely chopped onion, 8 oz of sliced mushrooms, ¼ of a cup of red wine, 1 can (14 and ½ oz) of stewed tomatoes, 2 tablespoons of dry thyme, ¼ of a cup of flour (all purpose), a little more than 2 pounds of round lean boneless beef cut in cubes (should be trimmed of fat), 1 pound of small potatoes that have been scrubbed and cut (lengthwise) into quarters and some salt for taste.

Preparation

Add the onions, carrots, potatoes and mushrooms into your slow cooker and mix thoroughly. Take the beef cubes and layer well with the flour.

Add the cubes to the cooker and then put in the thyme. Put in the tomatoes and the wine. Mix together, then cover and cook for 8-10 hours on low. You can remove the mix when the beef is very tender.

After this, if you want, skim away excess fat. Add the thawed peas to the stew and stir. The setting should be increased to high and cook until the peas are heated completely (about 15 minutes). Add the salt for taste, and remove and serve.

This slow cooker recipe is enough for more than 6 servings. The slow cooker lends it a delectable flavor because of the slow cooking time, and the stew contains some very tender meat that is extremely good.