Slow Cooker
Beef Stew

Ingredients:

• 2 lbs stew meat, cubed
• ⅓ cup flour
• ½ tsp kosher salt
• ½ tsp onion powder
• ¼ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tsp garlic (or 2 cloves minced)
• ½ cup quick-cooking barley
• 2 bay leaves
• 2-½ cups beef broth (¼ cup reserved)
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1 medium onion, rough chop
• 3 russet potatoes, diced
• 4 carrots sliced or 1-1/2 cups baby carrots
• 1 celery stalk chopped

Garnish: Flat leaf parsley chopped, warm baguette.

Directions:  

1. Combine flour, salt, onion powder and black pepper in a resealable bag, shake until mixed. Add cubed stew meat, seal and shake; making sure meat is coated with flour mixture. Heat oil in skillet, add stew meat (oil should sizzle). Sear meat on all sides, this should take less than a minute or two on each side.  You don't want the meat to be fully cooked. Move meat to slow cooker.  
2. Add 2 tbsp of butter to skillet then add chopped onion. Once onions are soft and sweating, remove and add to the slow cooker. Add ¼ cup beef broth to the pan to deglaze the dried bits. Pour broth and bits into slow cooker. 
3. Add all remaining ingredients to your slow cooker.  Stir until combined.   Cover and cook on low for 10 to 12 hours.  Garnish with parsley and serve with sliced baguette.

Recipe compiled by iMOM staff.

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