Nothing beats a slow-simmered, hearty beef stew on a snowy day like today in Tulsa! This recipe is packed with tender beef, flavorful veggies, and a rich, savory broth that will warm you up from the inside out. Just set it, forget it, and let the slow cooker do all the work. Perfect for cozy nights in! 🍷✨
2 lbs roast or short ribs, cubed
1 tbsp Montreal Steak Seasoning
2 tbsp flour
2 tbsp olive oil
4 carrots, peeled and sliced
4 celery stalks, sliced
1.5 lb bag Little Potato Co. "Little Yellows," halved
1 large sweet onion, diced
4 cloves garlic, minced
1 cup red wine (Merlot or Cabernet)
1 (8 oz) package baby portobello mushrooms (whole if small, sliced if large)
½ (12 oz) package frozen peas
2 bay leaves
1 (32 oz) carton Pacific Organic Beef Broth
1 (28 oz) can San Marzano whole peeled tomatoes (crushed by hand, juice included)
1 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp fresh Italian parsley, chopped (for garnish)
Cube the beef and season with Montreal Steak Seasoning. Dust with flour.
Heat olive oil in a cast iron skillet over medium-high heat. Sear the beef on all sides until browned but not cooked through.
Transfer the seared beef to the crockpot.
Add all remaining ingredients to the crockpot, stirring to combine.
Cover and cook on low for 6-8 hours, until the beef is fork-tender and the flavors are fully developed.
Discard bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot!
Pro Tip: Serve with warm crusty bread or over mashed potatoes for an extra cozy touch. Enjoy! 🥖💛
