Here on our little farm we are lucky enough to raise our own hormone free grass-fed cattle. This is a slow cooker beef stew recipe I made that turns out delicious every time. It takes very little time to prepare but a whole day to cook, so worth it.
Zoe’s Kickin Crockpot Beef Stew
prep time 20 minutes (even with children clinging to your legs), cook time 6 hours
2 lbs. Lean beef stew meat cut into 1×1 chunks
1/4 Cup White flour (salted and peppered)
6 Medium size carrots peeled and chopped
5 Red potatoes cut into 1×1 pieces
4 Leeks (or 1/2 cup finely cut onion slivers) white part only thinly sliced
2 Cups water
1 Cup red wine
2 Cups beef broth (I use ox-beef bullion rather than liquid stock)
1 TBL Brown sugar
1 TBL Paprika
3 0z Tomato paste
1 tsp Fresh or dried tarragon and thyme
1 1/2 Cups frozen peas
Salt and Pepper to taste
Turn on your slow cooker and let it heat up while you prep your vegetables. Cut off and discard the leaves and roots of your leeks leaving the white to light green middle part, slice them length wise and soak them in water for several minutes to remove dirt and silt residue.
Take your trimmed and cut stew meat and put it in the crockpot, add flour and toss.
Add water, red wine, carrots,and leaks, potatoes to the pot.
In a separate container add tomato paste,paprika, herbs, and brown sugar to beef broth and whisk to fully mix. Add mixture to the pot.
Lightly toss stew ingredients and cook on high setting for 5 hours.
In the last hour add frozen peas.
Salt and pepper to taste, serve with fresh crusty bread.