Categories: Beef, Main Dish, Slow Cooker, Stew
Ingredients
- 8 -10 red potatoes, skin on, quartered
- 6 carrots, peeled, sliced into thick chunks
- 2 stalks celery, cut in chunks
- 3 bay leaves
- 3 lbs stew meat, cubed (I used chuck)
- 1/2 cup flour
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder
- 2 -3 tablespoons olive oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 8 ounces baby portabella mushrooms, halved
- 2 (8 ounce) cans tomato sauce
- 10 3/4 ounces beef broth (I used consomme)
- 1 (13 g) envelope Lipton Onion Soup Mix
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon creole seasoning (Tony Chachere's)
- 1 teaspoon Italian herb seasoning (Mrs. Dash)
- 12 ounces beer (Guinness, draught or stout)
- 1 cup frozen peas, if desired
Directions
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Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
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Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
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Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That’s Flavor!).
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Add meat and onions to crock pot, top with mushrooms.
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Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
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Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own.
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Serve with crusty French bread!
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*Tony Chachere’s and Mrs. Dash are my “go-to” seasonings for everything. You can use your favorite if these are not available.