Slow Cooker Beef Stew

This beef stew is a variation of my Dad’s recipe. This was a winter time staple in our house for Sunday night dinner. My Dad would put tons of veggies, both fresh and canned, seasonings and the stock in a large pot. This would simmer on the stove for hours. While this was fabulous for a Sunday night meal, I am a busy mom and I just don’t have the time to let it simmer on the stove top for that long.

Thank gd for slow cookers! I have adapted this recipe with my favourite veggies from my Dad’s version and ones that will hold up nicely in the slow cooker. Potatoes, carrots, mushrooms and large chunks of beef all thrown into your crock pot. Top it with diced tomatoes, stock, wine and spices. Leave it and go. When you return, add in some peas and fresh herbs and you will have a gorgeous, hearty, one pot meal ready to eat. The meat is melt in your mouth and you will have enough for a large family or a few meals. Oh, and don’t forget to serve this with garlic toast as you will need something to absorb all that delicious sauce in the bottom of the bowl! This stew is so easy, you will need to gossip about it with your friends.

Slow Cooker Beef Stew

Yeild: 6-8 servings

INGREDIENTS:
1.5 lbs beef cut into cubes
3 Yukon golf potatoes, cubed
2 large or 3-4 small carrots, sliced
1 onion, small dice
1 small package button mushrooms
1/4 cup peas
1 can diced tomatoes
1/2 cup red wine
2 cups chicken or beef stock
2 tbsp tomato paste
1/2 tbsp sugar
1.5 tbsp Italian seasoning
1-2 tbsp fresh herbs (parsley/thyme), chopped
Garlic powder, generous sprinkle
Salt/pepper, to taste

DIRECTIONS:
1. Take all your veggies, minus the peas, and place into your slow cooker.
2. Season the beef chunks with salt and pepper and add to slow cooker.
3. Add in diced tomatoes, chicken stock, tomato paste, red wine and all the seasonings minus the fresh herbs.
4. Slow cook on high for 4 hours or lower for 8 hours.
5. When done, add in fresh herbs and peas.
6. Serve with garlic toast.