Slow Cooker Beef Stew

• servings: 6 servings
• active time: 60 minutes
• total time: 7 hours 30 minutes

Ingredients

1 ½ pounds stew meat

½ tsp black pepper

½ tsp salt

½ tsp garlic powder

1 tsp onion powder

½ tsp celery salt

1/4 cup flour

3 tbsp olive oil

3 cloves garlic (minced)

2 tbsp red wine vinegar

5 cups beef broth

2 cups water

2 tsp better than bouillon

2 tbsp Worcestershire Sauce

3 tbsp Tomato Paste

1 large carrot (cut into chunks, about 1-inch)

1 lb. baby Yukon gold potatoes (halved or quartered)

4 stalks of celery

1 cup mushrooms

2 bay leaves

1 tsp rosemary

1 tsp thyme

1 cup frozen peas

1/4 cup Cold Water + 3 tablespoons Corn Starch

Dumplings:

1/2 cup flour

1 egg

1/2 tsp salt

1 tsp baking powder

Directions

Cut 1 1/2 lbs meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!

Sprinkle beef with 1/2 tsp each of black pepper, salt, garlic powder, celery salt, and 1 tsp onion powder. Toss to coat. Sprinkle 1/4 cup flour over the meat and toss again.

Heat 3 tablespoons olive oil in Instant Pot on sauté. Add the meat to the pan. Brown on each side for 45 seconds. Add more oil if needed.

Add 3 cloves garlic (1 1/2 tsp??) and cook for 1 minute. Add 1 cup of beef broth to the pot. Use a wooden spoon or heat safe spatula to deglaze the bottom of the pan.

Add all remaining ingredients (2 tbsp each red wine vinegar and Worcestershire sauce, 4 cups beef broth, 2 cups water, 2 tsp better than bouillon, 3 tbsp tomato paste, 1 large carrot, 1 lb potatoes, 4 stalks celery, 1 cup mushrooms, 2 bay leaves, and 1 tsp each rosemary and thyme) except for the peas, corn starch mixture, and dumplings.

Cook on more for 7 to 8 hours until the vegetables are softened and the potatoes are fork tender.

Dumpling:

Mix 1/2 cup flour, 1 egg, 1/2 tsp salt, and 1 tsp baking powder in a bowl. Drop in small spoonfuls into stew. Cover and cook for 5 mins. NEED TO WORK ON THIS BECAUSE THEY WERE MUSHY LAST TIME. ASK MOM.

Add 1 cup peas during the last 15 minutes of cooking. Remove the 2 bay leaves.

To thicken, combine ¼ cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.

Nutrition

• Calories: 507 kcal
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 132 mg
• Sodium: 1035 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 49 g