Classic Beef Stew with Peas & Pearl Onions

By ltrodrigu

Ingredients

• 6 strips thick-sliced bacon, diced
• 1/3 cup all-purpose flour
• 1 teaspoon kosher salt
• teaspoon Spanish paprika
• teaspoon dried thyme
• 1 1/2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 3 pounds boneless beef chuck roast, cut into 1 1/2-inch chunks
• (yields 2 lb. trimmed)
• l pound small red-skinned potatoes, quartered
• 2 cups baby carrots
• 1 1/2 cups sliced celery
• 2 dried bay leaves
• 2 tablesppons tomato paste
• 1 tablespoon minced garlic
• 1 tablespoom beef base (such as Better Than Bouillon)
• 2 1/2 cups low-sodium beef broth
• 1 1/2 cups vegetable-juice cocktail (such as V-8)
• 2 tablespoons Worcestershire sauce
• 1 cup frozen green peas, thawed
• 2 cups frozen pearl onions, thawed
• 2 teaspoons red wine vinegar
• Chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper-towel-lined plate; reserve drippings.

Combine flour, salt, paprika, thyme, black pepper, and cayenne in a bowl; add beef and toss to coat. Heat 1 Tbsp. drippings in same skillet over medium. Sear half the beef until brown, 3 minutes per side. Repeat with 1 Tbsp. drippings and remaining beef; transfer to a 4 to 6 quart slow cooker. Add any remaining flour mixture to the slow cooker; top with potatoes, carrots, celery, and bay leaves.

Stir tomato paste, garlic, and beef base into the skillet and cook over
medium heat, 1 minute.

Combine broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits from the bottom. Bring to a simmer over
medium-high heat and cook until thick, 2-3 minutes. Pour broth mixture over beef in slow cooker. Cover slow cooker and cook until beef is fork-tender on high setting, 3-4 hours, or low setting, 6-7 hours. Discard bay leaves.

Add peas, pearl onions, and vinegar to stew. Garnish servings with parsley and bacon.