Directions: |
Directions:1. Cut meat into 1inch cubes; discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 tbsp. olive oil in a large skillet over medium high heat. Add the meat in batches. (Don't overcrowd the pan.) Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
4. Reduce heat to medium and melt 1 tbsp. butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the stew lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
5. Add all remaining ingredients EXCEPT for the peas, corn starch mixture and 2 tbsp. of cold butter.
6. Book on LOW for 7 1/2 to 8 hours or HIGH for 3 1/2 to 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas during the last 15 minutes of cooking.
8. Optional: To thicken, combine 1/4 c. cold water with 3 tbsp. of cornstarch. Slowly add it to the stews, stirring to incorporate. It will continue to thicken upon standing.
9. Turn of the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tbsp. of cold butter for a small, velvety finish. This is a technique that chefs use call Monter au Beurre.
Optional: Add 3 drops of Kitchen Bouquet or browning sauce for an even darker color |
This recipe for Slow Cooker Beef Stew is from