Nothing says "its a cold Canadian winter" like hot beef stew. I have not had beef stew in hmmm about 15 years maybe even longer but Joey really wanted it so I caved and decided to make it. I used the crockpot because it is just way easier and it was nice to come home to after a long ass day at work.
Pepper added by Joey - I didn't even catch if he added any
2-3 pounds cubed beef stew meat
1 cup red wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoon extra virgin olive oil
2 cups sliced carrots
2 cups sliced celery
6-7 potatoes, cut in fourths or eighths depending on size
1/2 cup frozen peas
8 oz. sliced mushrooms, stems removed and cut in half
2 bay leaves (or 1, if it's bigger)
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 tablespoon worcestershire sauce
2 cups beef broth
1 tablespoon butter
2 small or 1 medium onion, sliced
2 tablespoons tomato paste
3 cloves of garlic
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Cook in batches if necessary so as not to crowd the meat.
Place the potatoes, carrots, celery and mushrooms on the bottom of the crockpot. Top with browned meat, worcestershire sauce, parsley, thyme, rosemary, salt and pepper.
In the same skillet, melt butter and saute onions until softened. Add the tomato paste and cook off a bit and stir in garlic until fragrant.
Pour red wine and beef broth into the skillet, deglazing the pan and scraping the brown bits. Reduce slightly before pouring the mixture into the crockpot.
Cook on low for 7-9 hours. When done, stir in peas.