Ingredients
1–1 1/2 lbs beef for stewing
salt and pepper
2 carrots, chopped
2 celery stalks, chopped
1 medium white onion, sliced or chopped
1 tbsp tomato paste
2 cups beef stock
1 tsp thyme
1/2 tsp parsley
1 bay leaf
1/2 tsp sugar
1/2 tsp paprika
pinch of allspice
2 spoonfuls of mince garlic
5 shakes Worcestrshire sauce
2 tbsp butter
2 tbsp flour
handful of frozen peas
Set the crockpot to high or low, depending on timing. Add vegetables to the pot.
In a pan over medium high heat, brown the beef in EVOO. Salt and pepper the meat while cooking. Add the beef over top the vegetables in the pot.
Add tomato paste, beef stock, herbs and garlic. Stir to combine. Cook on high for 4-5 hours or on low 6-8 hours.
To make the roux, melt the butter in a small pot over medium heat. Once melted, add flour and whisk until golden brown. Add to the crockpot with about 15-20 minutes left of cooking.
Add the frozen peas with about 5 minutes left of cooking.
*Ended up adding a bit of cornstarch too, to thicken.
