April 23, 2013

Pinterest Recipe Tuesday: Slow Cooker Beef Stew

While I am sure  most of you have a recipe for a go to Beef Stew (I know I do) I am always on the hunt for something new or just a little different from the tried, tested and true fail safe recipe when I stumbled on to this one. It is similar and just different enough that I thought I would try it out.

The recipe is from Movita Beaucoup. I aspire to be able to take food pictures the way they did one day. For now, I guess I only took one picture!


2 lbs of stewing beef, trimmed and cut into 1 inch cubes

1 tablespoon olive oil

2 medium sized onions, chopped into large pieces

2 ribs celery, chopped

4 carrots, peeled and chopped

about 20 mini-potatoes, cut large ones in half, leave smallest ones as is (I like to
use a mix of yellow, red and blue, no need to peel)

1 28 oz. can whole tomatoes (I use plum tomatoes)

1 1/2 teaspoons Italian seasoning

3 cups sodium-reduced beef broth, divided

2 bay leaves

1 cup frozen peas

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cups all-purpose flour


Heat the olive oil in a large skillet over medium-high heat and then lightly brown the
meat in batches. Transfer browned beef to a plate and set aside.

Dump the tomatoes into the slow cooker (juice and all). Crush them with a potato
masher or the back of a spoon.

Add the onions, celery, carrots and potatoes. Sprinkle the Italian seasoning over the vegetables and then add the beef and any accumulated drippings.

Pour 2 1/2 cups of the beef broth over the beef and vegetables.

Give the mixture a quick stir. Add the bay leaves. Cover and cook on low for 8 – 10 hours.

About 20 minutes before serving, add the peas (no need to defrost first), salt and

 In a small bowl whisk together the flour and remaining 1/2 cup of beef broth,
creating a smooth paste. Stir into the stew.

Replace the slow cooker cover and cook until thickened (about 15-20 minutes).

Remove the bay leaves before serving.

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