Name: Erickson Slow Cooker Beef Stew
Yield: 6–8 servings
Ingredients: 3 lb chuck roast cut in 1 1/2-inch pieces; 2 tsp kosher salt; 1 tsp black pepper; 3 tbsp all-purpose flour; 2 tbsp olive oil; 1 large yellow onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine or additional beef stock; 3 cups low-sodium beef stock; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 2 bay leaves; 1 lb Yukon Gold potatoes, cut in chunks; 4 carrots, cut in chunks; 2 celery ribs, sliced; 1 cup frozen peas

Directions

1. Pat the beef dry, season with salt and pepper, then toss lightly with flour.
2. Brown the beef in batches in hot olive oil; transfer to the slow cooker.
3. Sauté onion until softened, add garlic and tomato paste, then deglaze with wine. Scrape up the browned bits and pour everything into the slow cooker.
4. Add stock, Worcestershire, thyme, bay leaves, potatoes, carrots, and celery.
5. Cook on LOW 7 to 8 hours, until the beef is fork-tender.
6. Stir in peas for the final 10 minutes. Remove bay leaves, taste, and adjust seasoning.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Beef Stew

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.