Beef Stew Recipe in a Slow Cooker

Components:

1. Two pounds of cubed and trimmed stewing beef
2. Three tablespoons of flour
3. Half a teaspoon of powdered garlic
4. Half a teaspoon of salt
5. Half a teaspoon of black pepper
6. Three teaspoons of olive oil
7. One sliced onion
8. Six cups of beef broth
9. Optional: ½ cup red wine
10. One pound of diced and peeled potatoes
11. Cut four carrots into 1-inch slices.
12. Cut four celery stalks into 1-inch slices.
13. Three teaspoons of tomato paste
14. One fresh rosemary sprig or one teaspoon of dried rosemary
15. Two tablespoons of cornstarch, or more if necessary
16. Two teaspoons of water, or more if necessary
17. Half a cup of peas

Directions:

• Mix the flour, salt, pepper, and garlic powder.
• Add the flour mixture to the beef.
• In a big pot or Dutch oven, heat the olive oil.
• Add the onions and meat and cook until browned.
• While scraping off any brown parts in the pan, add the red wine and beef stock.
• Add the remaining ingredients, excluding the water, cornstarch, and peas, and stir.
• Lower the heat to medium-low, cover, and simmer for one hour, or up to ninety minutes, or until the beef is cooked.
• To make a slurry, combine equal parts water and cornstarch.
• To achieve the required consistency, gradually add the slurry to the boiling stew (you may not need all of the slurry; if you want a thicker stew, you can add extra).
• Before serving, add the peas and simmer for five to ten minutes. Add salt and pepper to taste.