For the beef
2 pounds beef chuck roast trimmed and cut into 1-2 inch chunks
1/3 cup flour
1/2 tsp onion powder
1/2 tsp Italian Seasoning
1/2 tsp pepper
1 tsp salt
For the stew
2 tbsp cooking oil
5 cloves garlic minced
1 medium onion chopped
3 medium carrots sliced
1 lb baby potatoes
4 tbsp red wine
4 tbsp Worcestershire sauce
2 tsp Italian Seasoning or oregano
1 bay leaf
4 tbsp tomato paste
4 cups beef broth
2 tbsp cornstarch
2 tbsp green peas fresh or frozen
fresh parsley chopped (optional)


  1. Pat the beef dry and cut into 2-inch cubes. Place the cubes in a large ziplock bag along with flour, onion powder, Italian seasoning, salt and pepper.
  2. Shake until well coated.
  3. Place a large skillet on medium-high heat. Once hot, add cooking oil followed by enough beef to fill the pan 3/4 full in one layer.
  4. Sear in skillet until lightly browned on all sides, about 5 minutes total. Then transfer the beef to a large plate. Repeat for any remaining beef.
  5. Add garlic, onions, carrots, baby potatoes and browned beef cubes into the slow cooker.
  6. Add red wine, Worcestershire sauce, Italian seasoning, bay leaf, tomato paste and beef broth to the slow cooker. Mix well.
  7. Cook on low for 8-9 hours or high for 4-5 hours until potatoes are tender and meat is tender.
  8. About 30 minutes prior to serving, mix together cornstarch with 2 tablespoons cold water in a small bowl until smooth. Pour the mixture into the slow cooker, cover and cook on high for 20-30 minutes until the broth has thickened.
  9. A few minutes before serving, add peas to the slow cooker.
  10. Serve with optional chopped parsley on top for garnish.
  11. Enjoy!

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01:01 2018-3-27


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