Slow Cooker Beef Stew

Slow cookers are fabulous inventions. Even though some recipes do take a bit of prep time (chopping, searing, seasoning), there is something so satisfying about getting dinner ready hours in advance, with nothing to do but wait for the timer to go off.

Like many people, our slow cooker does not get a lot of use in the summer months. However, once the winter hits, I find myself taking it out almost weekly. It's a great way to make a big batch of something to feed you for a few days. Especially those days where it's dark when you leave your house in the morning and dark when you leave the office. I find sometimes I just don't want to come home and prepare dinner, and then worry about packing lunches. Those days I just want to curl up with a book, or watch a movie. Preparing a few days worth of dinners/lunches with a slow cooker gives me that opportunity, without feeling any guilt!

The other great thing with slow cookers are the recipes! You can find a recipe to cook almost anything in a slow cooker. Plus, you can really play around a lot with the ingredients and flavours. This beef stew was simple, but oh so good.

Slow Cooker Beef Stew (adapted from Canadian Living)

- 2 lb stewing beef cubes

- 2 tbsp vegetable oil

- 2 onions, chopped

- 2 tbsp chili powder

- 1 tsp each salt and pepper

- 4 each large carrots and stalks celery, cut in 1 inch chunks

- 1 tbsp each cider vinegar and liquid honey

- 1 3/4 cups beef broth

- 1/3 cup all-purpose flour

- 1 1/2 cups each frozen corn and frozen peas

In large skillet, heat half of the oil over medium-high heat; brown beef in batches and transfer to slow cooker.

Drain fat from pan and add remaining oil. Fry onions, chili powder, salt and pepper over medium heat, stirring occasionally until onion is softened, about 4 minutes. Scrape into slow cooker. Add carrots, celery, vinegar and honey.

Add 1 cup of the broth to skillet; bring to boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker with remaining broth. Stir to combine.

Cover and cook on low until beef is tender, about 6 - 8 hours. Skim off any fat. Move beef and vegetables to 1 side of slow cooker.

In small bowl, whisk flour with 1/2 cup water; whisk into liquid in slow cooker and stir to redistribute ingredients. Cover and cook on high about 15 minutes, until thickened. Add corn and peas and cook until steaming hot.

Best enjoyed with some fresh bread and a glass of wine. We discovered a little bakery near our place and bought a nice thick loaf that was perfect for sopping up all the good bits at the bottom of your bowl. Enjoy!