Good Old Fashioned Slow Cooker Beef Stew
Ingredients:
1 cup all-purpose flour
1 1⁄2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound beef stew meat
1⁄4 cup extra-virgin olive oil, divided
3 stalks celery, cut into 1⁄2-inch pieces
3 carrots, peeled and cut into 1⁄2-inch pieces
6 ounces sliced white mushrooms
1 1⁄2 cups pearl onions, peeled
4 medium potatoes, cut into 1⁄2-inch chunks
3 cloves garlic, minced
32 ounces beef broth
1 tablespoon Worcestershire sauce
Method:
1. Heat a slow cooker on the high setting. Add the flour, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper to a large zip-top bag and shake the bag to combine. Add the stew meat, shaking the bag to coat, then remove the beef, shaking off excess flour.
2. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the floured beef to the pot and brown on both sides, turning once, about 5 minutes per side. Add the remaining 2 tablespoons olive oil to the pot and add the celery, carrots, mushrooms, onions, potatoes, and garlic. Cook, stirring, until the vegetables are tender, about 10 minutes. Transfer the beef and vegetables to the slow cooker. Add the beef broth, Worcestershire sauce, and the remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and stir to combine. Cover with the lid and cook until the beef is fork tender, on low for 6 to 8 hours or on high for 4 to 5 hours.
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