How to make it

  • Lightly oil a skillet. Over med. high heat, bring the oil to a shimmer and add the beef. Sprinkle with salt, pepper and a pinch of garlic powder. Stir until the beef is seared on both sides. Remove from heat.
  • Add the beef to a large pot or slow cooker. Add beef broth, soy sauce, bay leaf and celery seeds, and bring to simmer. (turn to high in a slow cooker)
  • In the same skillet over med heat, add in onions and garlic--add a little more oil if needed, salt and pepper if desired, and cook for 1-3 minutes until the garlic is fragrant. Add it to the beef mixture.
  • In the same skillet, turn to high--again adding more oil if needed-add the peppers and lightly sear. Turn the heat down to med. once the peppers get a little charred, add the tomato paste and stir around for 30 sec-1 minute to caramelize, and add a good splash of balsamic vinegar to de-glaze the pan (or red wine if preferred) and reduce for 1 minute. Add a pinch of cayenne pepper for a little background heat (This adds the warmth, but is not spicy at all)
  • Stir the pepper mixture into the beef stew and add the potatoes, carrots and the fresh thyme sprigs. Put a lid on and gently simmer for approx. 1.5-2 hours. (Or 4 hours in the slow cooker.) Stirring occasionally.
  • In the last half hour of cooking (or 1 hour in the slow cooker) stir the flour with cold water (or leftover stock) and whisk into the stew until fully incorporated.
  • When the stew is ready, pull out the bay leaf and thyme sprigs, and check for seasonings. Remove from heat and stir in the frozen peas, and serve.
  • Makes 4-BIG portions or 6 regular ;).

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes