Slow Cooker Loaded Beef Stew

Ingredients

• 2 tablespoons olive oil
• 1 pound lean beef stew meat, cubed in about 1-inch pieces
• 2 tablespoons flour for coating the beef
• 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
• 5 red potatoes, cubed
• 1 white onion, diced
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 1/2 cup mushrooms, sliced
• 1 cup peas, fresh or frozen
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 tablespoon soy sauce
• 2 tablespoons horseradish
• 2 cups low sodium beef broth
• 3 tablespoons balsamic vinegar
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon Kosher salt

Directions

1. Heat oil in frying pan over medium-high. Toss meat in flour then add to pan. Brown on all sides for about two minutes—meat doesn’t have to be cooked through, just get a nice crust on it! Add wine and stir it to loosen the bits off the bottom of the pan. Lower heat to medium and simmer for 5 minutes.
2. Add the meat, pan sauce, and all the remaining ingredients to the slow cooker. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours. Remove the bay leaves and thyme, and serve!

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