I think the word “hearty” was developed with this dish in mind. It is just so thick and flavorful – when I open up the front door after a day at work and get hit with the aroma of this stew it just makes me feel warm. Don’t let the long ingredient list fool you. It’s all really easy ingredients – probably things you have sitting in the bottom drawer of the refrigerator – but they come together really well. And this is the kind of dish that the slow cooker was made for. Definitely try and serve it with some crusty bread for dipping.
2-3 lbs. beef chuck, cubed
½ cup flour, mixed with a dash of salt and pepper
8-10 baby red potatoes, skins on, quartered
4-6 carrots, peeled, cut into large chunks
2 stalks of celery, cut into chunks
8 oz. baby portabella mushrooms (or 3 regular portabellas, sliced)
1 onion, diced
1 cup peas
4 cloves of garlic, minced
8 oz. can of crushed tomatoes
3 TBSP tomato paste
1 12 oz. can of Guinness beer
2 cups beef broth (I’ve used chicken broth too – either one is fine)
1 envelope Onion Soup Mix
2 tsp. thyme
2 tsp. onion salt
4 bay leaves
Salt and pepper to taste
- Layer the potatoes, onions, garlic, carrots, and celery on the bottom of the slow cooker
- Coat the beef cubes in the flour mixture (just give it a good toss in a bowl) then add that layer on top of the vegetables. Add mushrooms.
- Add remaining ingredients (except the peas), giving a good stir to the whole pot to mix well.
- Cook on low 8-10 hours.
- 20-30 minutes prior to serving, adding frozen peas.
- Serve with bread.