Slow Cooker Beef Stew (Print Version)

# Ingredients:

01 - Stew meat - 2 1/2 pounds.
02 - Flour - 1/4 cup.
03 - Olive oil - 3-6 tablespoons.
04 - Butter - 3 tablespoons.
05 - Yellow onions, diced - 2 cups.
06 - Garlic, minced - 4 cloves.
07 - Red wine - 1 cup.
08 - Beef broth - 4 cups.
09 - Beef bouillon cubes - 2.
10 - Worcestershire sauce - 2 tablespoons.
11 - Tomato paste - 3 tablespoons.
12 - Carrots, chunked - 5 medium.
13 - Yukon gold potatoes - 1 pound.
14 - Bay leaves - 2.
15 - Rosemary - 1 sprig.
16 - Frozen peas - 1 cup.
17 - Cornstarch - 3 tablespoons.

# Instructions:

01 - Cut beef into 1-inch cubes. Season with salt and pepper mixture, coat with flour.
02 - Brown meat in batches in hot oil. Transfer to slow cooker.
03 - Cook onions in butter, add garlic. Deglaze with wine. Add to slow cooker.
04 - Add remaining ingredients except peas, cornstarch, and finishing butter. Cook low 8 hours or high 4 hours.
05 - Add peas in last 15 minutes. Optionally thicken with cornstarch. Finish with butter.

# Notes:

01 - Chuck roast works best.
02 - Can substitute wine with broth.
03 - Freezes well up to 3 months.

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