Slow Cooker Beef Stew
This recipe was one of the most flavorful beef stews I’ve ever made. It was a trial and error process. I initially added bacon, but quickly realized it was pointless because you can’t taste it. Thus, my beloved bacon has been omitted from this recipe. With so many flavors simmering together, the spices make this stew pretty awesome!
THE RECIPE
INGREDIENTS
- 2 lbs beef stew chunks
- 2 tbs olive oil
- 1 1/2 cups beef broth, low sodium
- 14.5 oz diced tomatoes, juice drained
- 1 green bell pepper, chopped
- 4 oz sliced white mushrooms optional
- 1 small white or yellow onion, chopped
- 4 cloves minced garlic
- 2 tbsp tomato paste
- 10 mini carrots, chopped (or 1 large carrot)
- 2 celery stalks, chopped
- 2 tbs worcestershire sauce
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano, dried
- Garnish fresh parsley, optional
- 1 tsp paprika
- 1 tsp crushed red pepper flakes optional
INSTRUCTIONS
- Set slow cooker to low setting.
- In a large skillet over medium-high heat, sear the beef in olive oil, continuously browning on all sides for a few minutes. Add to slow cooker.
- To the slow cooker, add beef broth, diced tomatoes, green bell pepper, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt, black pepper, garlic powder, onion powder, oregano, crushed red pepper and paprika.
- Cover and cook on low 6-8 hours.
- Garnish with fresh parsley before serving.
Source: forksnflipflops.com
