This slow-cooked beef casserole is a go-to winter comfort food recipe. Cooked to perfection with dry red wine, garlic, fresh herbs and tender potatoes and carrots. This easy recipe is just like the classic one you grew up with and makes a delicious, hearty and belly-warming dinner everyone will love!
Add 1 tablespoon olive oil to a large fry pan and place over medium-high heat. Add beef, season with salt and pepper and brown in batches - this should take about 5 minutes per batch of meat. Transfer to a large slow cooker/pressure cooker.
Next, mix the Body Glue™ into filtered water till dissolved. Add broth, dry red wine, tomato paste, balsamic vinegar, thyme and a little salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. We prefer to cook this slow so that the beef becomes really tender and the flavours have time to intensify.
Next, remove 1 cup of liquid broth from the slow cooker and transfer it to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on high for 10-15 more minutes until the beef stew thickens up a bit.
Serve with toasted sourdough, your fav greens or rice.
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