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Slow Cooker Beef Stew

Author: Louisa Clements
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Prep: 15 minutes
Cook: 7 hours 30 minutes
Total: 7 hours 45 minutes
Servings: 6 -8 servings

Ingredients

  • 2 lbs/900g stewing beef
  • ¼ teaspoon salt
  • 2 tablespoon canola oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 2 carrots, sliced in ½" half moons
  • 2 large yellow potatoes, in ½" cubes
  • 227 g pkg/8 oz white button mushrooms, quartered
  • 1 parnsip, cut into ½" pieces
  • 1 900- mL carton low-sodium beef broth
  • ¼ cup brewed espresso, I use Lavazza Caffe Espresso
  • 1 tablespoon worcestershire sauce, homemade gluten-free Worcestershire sauce recipe
  • 1 teaspoon dried thyme
  • 1 cup frozen peas

Instructions

  • Heat a large pan over medium-high heat. Season beef with salt. Add oil to pan, in batches, brown beef for 4 minutes. Remove to slow cooker insert.
  • Reduce heat to medium, add onion, cook for 3 minutes, stirring frequently. Add garlic and cook another minute. Stir in tomato paste and a splash of water to deglaze the pan, scrape off all the brown bits from the bottom. Pour onion mixture into slow cooker.
  • Stir in carrots, potatoes, mushrooms and parsnips. Cover with broth, espresso and worcestershire sauce. Stir in dried thyme.
  • Cover and cook on low for 6-7 hours, add in frozen peas during last ½ hour of cooking.
  • Reserve and strain 3 cups of liquid from slow cooker. Boil in a large pan for 15 minutes or until thickened and reduced to ¾ cup. Stir back in to stew.
  • Serve over rice or egg noodles

Notes

Recipe by Louisa Clements
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