Recipe of the week - Beef Stew 👨🍳
Ingredients:
* 2 pounds beef stew meat, cut into bite-sized chunks
* 1/4 cup all-purpose flour
* Salt and black pepper to taste
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 4 cups beef broth
* 2 tablespoons tomato paste
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 2 bay leaves
* 4 carrots, peeled and cut into chunks
* 4 potatoes, peeled and cut into chunks
* 1 cup frozen peas
Instructions:
1. In a bowl, toss the beef chunks with flour, salt, and black pepper until evenly coated.
2. In a large skillet, heat vegetable oil over medium-high heat. Brown the beef on all sides, working in batches if necessary. Transfer the browned beef to the slow cooker.
3. In the same skillet, add chopped onions and minced garlic. Sauté until onions are softened.
4. Add beef broth to the skillet, scraping up any browned bits. Pour this mixture into the slow cooker.
5. Stir in tomato paste, thyme, rosemary, and add bay leaves.
6. Add carrots and potatoes to the slow cooker, ensuring they are submerged in the liquid.
7. Cover and cook on low for 7-8 hours or until the beef is tender and the vegetables are cooked through.
8. About 30 minutes before serving, stir in frozen peas.
9. Adjust salt and pepper to taste. Remove bay leaves before serving.
10. Serve the beef stew in bowls, and enjoy with crusty bread or over a bed of mashed potatoes! 😋
