It was a still morning. The fog and misty rain created a light tinged with blues and greys. The bright yellows and reds of the leaves a reminder that Autumn has settled in. I look forward to the cooler months ahead.
I have the day off today so I took a stroll through my tree lined neighbourhood breathing in the scent of musk from the wet leaves strewn along the sidewalks then stopped in to the local wine store for a bottle of red, crossing the street to pick up ingredients for my cozy Slow Cooker Beef Stew. It’s easy to make and so comforting on a chilly November evening. I hope you’ll try it.
- 1 pound lean chuck beef, cut into cubes
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 3 stalks celery, cut into slices
- 2 large carrots, sliced into thick rounds
- 1/2 cup frozen peas
- 2 medium potatoes peeled and cut into bite-sized pieces
- spices (I used paprika, garlic powder & dill)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 2 1/2 cups low-sodium beef broth
- 1/2 cup red wine
- 1/4 cup chopped flat parsley, (for garnish)
- a Tablespoon of soya sauce
- 1/2 beef bullion cube mixed into 1 cup of hot water
Coat the beef with the flour in a bowl. Heat the olive oil in a skillet and over medium heat, brown the beef then transfer to the slow cooker.
Saute the garlic and onion. Add to the slow cooker.
Add your spices, herbs, salt, pepper and frozen peas.
Add all other ingredients (except parsley) to slow the cooker and stir.
Cover and cook on high for 4 to 5 hours or until the beef is very tender. Remove bay leaf before serving. Enjoy!
Garnish with chopped parsley if desired.