Ingredients
Scale
- 2 tablespoons oil
- 1.5 pounds beef stewing meat, cubed
- 1–2 teaspoons salt
- Black pepper to taste
- 2 tablespoons flour
- 2 medium yellow onions, cut into wedges
- 2 cloves garlic, sliced
- 2 teaspoons Italian seasoning
- 4 tablespoons tomato paste
- ¼ cup red wine or broth
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon maple syrup
- 3 large waxy potatoes, peeled and diced
- 4 large carrots, peeled and sliced
- 4 large celery sticks, sliced
- ½ pound brown mushrooms, quartered
- ½ cup frozen peas
Instructions
- Heat oil in a large skillet over medium-high heat. Add beef, season with salt and pepper, and sprinkle with flour. Cook until browned on all sides. Transfer to a slow cooker.
- In the same skillet, cook onions and garlic until softened. Stir in Italian seasoning and tomato paste, cooking for 1 minute.
- Deglaze the pan with red wine or broth, scraping up browned bits. Add beef broth, Worcestershire sauce, and maple syrup. Bring to a boil, then remove from heat.
- Layer potatoes, carrots, celery, and mushrooms over the meat in the slow cooker. Carefully pour the hot liquid over the top.
- Cook on LOW for 8 hours or HIGH for 4 hours. Stir in peas 10 minutes before the end. Adjust seasoning and serve hot.
Notes
- For a thicker stew, cook with the lid open at the end.
- Use more broth if you prefer a soupier consistency.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg