Slow-Cooker Beef Stew
Heritage Ribeye Steak Cubes slow-cooked with a medley of vegetables in a savory broth until tender, creates a comforting and hearty dish topped with fresh parsley.
Ingredients
- 2 12oz. packages of Heritage Ribeye Steak Cubes
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1/4 cup dry red wine, optional
- 4 medium carrots, cut into 1/2-inch pieces
- 3 medium yellow potatoes, cut into 1-inch pieces
- 1 stalk celery, cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cloves garlic, minced
- 2 bay leaves
- 1 cup frozen peas
- Chopped fresh parsley, for garnish
Prep time: 15 minutes
Cook time: 6 hours 8 minutes
Ready in: 6 hours 23 minutes
Serves: 8
Directions
- Pat the Heritage Ribeye Steak Cubes dry with paper towels. Season with salt and pepper, to taste. In a large skillet over medium-high heat, heat oil until it just begins to smoke. Working in batches, add steak, and brown for 1-2 minutes on each side. Repeat with remaining steak.
- Combine seared steak and flour in a large slow-cooker and toss to coat. Add broth, wine, carrots, potatoes, celery, tomato paste, Worcestershire sauce, garlic and bay leaves.
- Cover and cook on high for 4 hours, or low for 6 hours, until steak and vegetables are tender and sauce has thickened. Stir in peas until fully heated through, about 1 minute. Discard bay leaves.
- Divide stew between serving bowls. Top with parsley, and serve.
