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This takes FOREVER to cook, but it was pretty good and made a lot.
• 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 used a mix of yellow and red, no need to peel)
• 1 28 oz. can whole 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 (I used rice flour)
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the
meat in batches.
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
pepper. 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.
• 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 used a mix of yellow and red, no need to peel)
• 1 28 oz. can whole 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 (I used rice flour)
Heat the olive oil in a large skillet over medium-high heat and then lightly brown the
meat in batches.
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
pepper. 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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