4-5 Pound Stew Meat- Preferably Chuck or Bottom Round
2 Large Leeks, rinsed and chopped
1 Large Onion cut into eighths
6-8 Cloves Garlic finely chopped
1 Pound Carrots cut into big chunks
1 Pound Red Potatoes cut the same size as carrots
1 Bunch Celery cut into chunks
1 6 oz can Tomato Paste
2 Cups Beef Broth
3/4 Cup Dry Red Wine
4 Tbsp Soy Sauce
3 Bay Leaves
1 Tspn Dried Thyme
2 Tablespoons Minute Tapioca
One Bag Frozen Peas
How to make it
Slow Cooker Beef Stew
1. Cut beef into stew sized cubes and brown on all sides then transfer to slow cooker.
2 Saute Leeks in a bit of Olive Oil with generous amounts of Kosher Salt and Fresh Ground Pepper
3. Add the red wine and bring to brisk simmer for 2 minutes to cook of alcohol. Add beef broth, bay leaves, soy sauce and tomato paste and let it all simmer 5 minutes or so the throw it in the slow cooker on top of the browned beef. Add the Minute Tapioca to help the gravy thicken and mix all ingredients together with a wooden spoon.
4. In a large mixing bowl, mix the celery, garlic, potatoes, carrots and thyme together with a couple of glugs of olive oil and a generous amount of kosher salt, fresh ground pepper.
5. Cover beef with an over sized piece of tin foil with edges turned up. Pour the veggies from the mixing bowl on top of the foil and cover with one more piece of foil. Scrunch it all down, put the lid on top and cook on low 8 hours.
About thirty minutes before serving, remove lid and pour the veggies and bag of peas into the stew and stir well. Taste for seasoning and let cook for 30 minutes more.
I like to serve this stew in a big bowl with a good crunchy roll to lop up the gravy. This was a real crowd pleaser.