Hey there. Lacey here with A Sweet Pea Chef. And it’s starting to be fall, it’s getting
chilly outside, and that means two very important things. One, slow cookers. And two, beef stews coming our way. So today, how about we combine those and make
a slow cooker beef stew that is super tasty, and really easy, and it’ll feed you all week. So let’s get started. For this recipe, I brown the meat before I
add it to the slow cooker. So I’m gonna show you how to do that. You don’t have to, but it’s gonna add a lot
of flavor so I highly recommend it. So in a large mixing bowl, add chickpea flour,
sea salts, and ground pepper, and then stir to combine. The great thing about beef stew is that you
don’t need an expensive cut of beef, so it makes it really cheap to make. Today I’m gonna be using a chuck roast, and
all you have to do is look for a lean tough cut of meat that’s gonna break down over time
in the slow cooker. So when you’re ready to eat it, it’s gonna
be really tender and delicious. So we want the meat to be cut into about one
inch cubes for the even cooking. Add the cubed meat to the chickpea flour mixture,
and then toss to coat well. In a large skillet, heat olive oil over medium-high
heat, and add the coated meat. At this point, we’re not looking to cook the
meat all the way through. What we want is just like a nice golden coating
that’s gonna make the sauce more tasty, and also thicken it once it’s cooked. So once you have it all nicely browned around
the edges, go ahead and transfer that into the slow cooker. You may need to do this in batches. In that same pan that you just cooked the
meat in, go ahead and add the diced yellow onion and use that to kind of pick up all
those tasty little bits in the pan. Next, add the minced garlic and cook stirring
frequently for about a minute until it’s nice and fragrant. Then once all that’s ready, go ahead and transfer
that into the slow cooker on top of the meat and that’s gonna really allow us to get all
of that tasty extra flavor into the stew. Now add the balsamic vinegar, tomato paste,
low-sodium beef broth, dried thyme, sea salt, dried rosemary, cubed Yukon Gold potatoes,
cubed sweet potato, sliced carrots, and sliced celery, and stir to combine. Once you have all of that stirred and ready
to go, we’re gonna add in one bay leaf. Now we’re gonna cover the slow cooker, and
we’re gonna set our slow cooker to low for about six to seven hours or on high for about
three to four hours. Now, we wanna make sure that we stir it about
halfway through to make sure everything gets evenly cooked. The stew is ready when both the potatoes and
the meat are all tender, when you pierce it with the fork. If you happen to find that when the stew is
all cooked that it’s not as thick as you want, you can always thicken it by combining a little
bit of arrowroot starch with either some additional beef broth or some of the juices from the
stew. Just mix that together and then add and incorporate
and stir everything together, and it’ll be thick within just a couple minutes. So cozying up this fall with this delicious
slow cooker beef stew that’s easy, filling, and incredibly delicious, plus it’s gonna
make your house smell amazing. Thanks so much for watching. I hope you enjoy this recipe and if you’re
looking for another really great fall slow cooker recipe, check out my split pea soup,
which is really good as well. Make sure to subscribe so you never miss our
weekly recipe videos. And I will see you next time. Thanks. Bye.