--Add in 1 tbsp fresh parsley leaves--
Set a 12-inch saute pan over medium-high heat.
Add 1 tbsp of the olive oil to the pan and season
the beef with 1 tsp of the salt, 1 tsp Essence,
and 1/2 tsp of the black pepper. Sear the beef in
2 batches in the saute pan for about 2-3 minutes
per side.
Add the butter, mushrooms, flour, stock, tomato
paste, herbs, spices, and browned meat to a slow
cooker. Cover the slow cooker and set the
temperature to high. Cook for 1 hour. Add the
potatoes and carrots and continue to cook the stew
for another 7 hours. During the last hour of
cooking, add the pearl onions and replace the lid.
Once the stew is cooked, stir in the peas and
parsley and serve immediately.
Originally Submitted
6/14/2013
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