Slow Cooker Beef Stew

imapampchef.com

Tiffany Latta

2.5 lbs stewing beef, cut into 1.5-inch pieces

¼ cup all-purpose flour

½ tsp black pepper

½ tsp garlic salt

½ tsp celery salt

3 to 6 tbsp olive oil

3 tbsp butter, divided

2 cups sweet onion, diced

4 cloves garlic, chopped

1 cup Cabernet Sauvignon or Merlot

4 cups beef broth

2 tsp Better Than Bouillon Roasted Beef Base

2 tbsp Worcestershire Sauce

3 tbsp tomato paste

5 medium carrots, cut into ¼-inch pieces

1 lb baby Yukon Gold potatoes, halved

2 Bay Leaves

1 sprig Rosemary

1 cup Frozen Peas

¼ cup cold water to make slurry, optional

3 tbsp cornstarch to make slurry, optional

2 to 3 drops Kitchen Bouquet Browning Seasoning Sauce optional

Directions at imapampchef.com

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