HEARTY BEEF STEW–STOVETOP/SLOW COOKER

By carvalhohm

Ingredients

• 2 pounds beef for stew
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1-1/2 cups beef broth
• 4 red potatoes cut in half
• 2 onions cut in quarters
• 1 cup baby carrots
• 4 cloves garlic, chopped
• 2 springs fresh thyme or 1 teaspoon
• Dried thyme leaves, crushed
• 1 cup frozen peas, thawed

Preparation

Step 1

1. Season beef with salt and black pepper, coat with flour.

2. Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add beef and cook uncovered 10 minutes or until browned, stirring occasionally.

3. In slow cooker mix browned beef, broth, potatoes, onions, carrots, garlic, and thyme . Set to SLOW COOK LOW for 7-9 hours or on HIGH for 4 hours. Cover and cook until beef is fork-tender. Stir in peas during last 10 minutes of cooking time.