Slow Cooker Beef Stew

Ingredients

• 2 pounds (0.9kg) stew beef, (cut into small chunks)
• ¼ cup (60ml) canola oil
• 1 medium onion, (diced)
• ½ teaspoon (1g) minced ginger
• 1 tablespoon (3g) minced garlic
• 2 bay leaves
• 2 tablespoons (30g) tomato paste
• 1 teaspoon bouillon powder, (beef, chicken, or vegetable (optional and adjust to taste))
• 1 tablespoon (1g) fresh thyme
• 1 teaspoon (2g) smoked paprika
• 2 cups (470ml) broth (or water (more if needed))
• 2-3 green onions, (diced)
• 1-2 pounds (.5-1k) potatoes, (cut into large chunks)
• 2-3 large carrots, (cut into large chunks)
• 8-10 ounces (225-280g) mushrooms
• 1 cup (165g) peas
• salt and pepper (to taste)
• 2-3 tablespoons (8g-12g) fresh parsley ((optional for garnish))

Steps

1. 1

   Season stew beef with salt and pepper, thoroughly covering all sides.

2. 2

   Heat the oil in an oven-safe Dutch oven pan over medium heat. Add stew beef and brown well, turning once, 2 -3 minutes per side or until beef browns. Do not overcrowd the pan, cooking in batches if necessary.

3. 3

   Add onions, ginger, garlic, thyme, smoked paprika, and bay leaf to the skillet. Stir for 2-3 minutes until onions are translucent.

4. 4

   Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet, scraping all sides. Bring to a boil, remove from heat, and pour into the slow cooker.

5. 5

   Then throw the carrots, potatoes, mushrooms, and peas into the slow cooker and salt according to preference.

6. 6

   Cover and cook on high for 3-4 hours or low for 6-7 hours.

7. 7

   Remove, garnish with parsley, and serve with bread.