Crock Pot Beef Stew

O.M.G !!! Its cold out there!!

Is January too early to start counting down the days until spring?

This weekend for our Sunday dinner I decided it was time for some cozy comfort food.

Stew is one of our favorite meals, it’s hearty and filling. It warms you right up on those cold and snowy days. (We’ve definitely been having a lot of those!)

I love using our crock pot for stew. You still get that slow cooked rich flavor, without slaving over the stove all day. It also gives you time to do other things, like the huge pile of laundry that seems to be growing by the minute…

• 1 kg stewing beef, cubed
• 3 Tbsp four
• 1 Tbsp + 1 Tbsp  vegetable oil (divided)
• 2 small onions chopped
• 2 cloves of garlic, minced
• 2 carrots, chopped
• 2 small yellow potatoes
• 1 Cup beef broth
• 1 156 ml can of tomato paste
• 1 tsp dried thyme
• 2  dried Bay leaves
• 1 Cup frozen peas
• 2 tsp Worcestershire sauce
• 1 Tbsp cornstarch

1. Prep beef, by patting dry with paper towel to remove excess moisture. Then toss with flour until well coated.
2. Heat a large frying pan with oil on medium heat. Cook beef until brown on all sides, about 5 mins.
3. Add cooked beef to your crock pot. In the same pan add your remaining Tbsp of oil and add onion and garlic and cook for about 3 mins.
4. Transfer cooked onions and garlic to your crock pot and then add carrots,potatoes, broth, tomato paste, thyme and salt. Mix well and add bay leaves. Cook on low for 6 – 8 hours or on high for 4 hours until beef is tender.
5. Remove bay leaves and stir in peas, Worcestershire, and corn starch. Let sit 5 mins and serve over rice or egg noodles if you choose.

This is sure to help warm you up on these cold winter nights!

Enjoy,

Fran