Categories: Beef, Main Dish, Slow Cooker, Stew
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 1/2 lbs beef stew meat , trimmed of fat
- 2 large russet potatoes , peeled and cut into chunks (or 6 small potatoes)
- 2 carrots , cut into large pieces
- 1 yellow onion , cut into 8 slices
- 2 garlic cloves , minced
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup strong coffee
- 2 cups water or 2 cups beer or 2 cups wine
- 1 cup frozen peas
Directions
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Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
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Put a large sauté pan over med-high heat; add in the oil.
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Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
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Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
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Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
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Pour the coffee into the slow cooker; add in the water.
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Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
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Add in the peas; cook 30 minutes.
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Ladle into bowls; serve hot.