Instructions:
- Prepare the Beef:
- Season the beef cubes with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Remove the browned beef and transfer to the slow cooker.
- Sauté Vegetables:
- In the same skillet, add a little more oil if needed. Sauté the chopped onion until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Build the Stew:
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes.
- Gradually add the beef broth, stirring to avoid lumps. Stir in the red wine (if using) and tomato paste until well mixed.
- Pour this mixture over the beef in the slow cooker. Add thyme, rosemary, and bay leaves.
- Add Vegetables:
- Add the carrots, potatoes, parsnip, and rutabaga (if using) to the slow cooker. Stir to combine.
- Slow Cook:
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
- Finish and Serve:
- If using, stir in the frozen peas during the last 30 minutes of cooking.
- Remove the bay leaves before serving.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh parsley before serving.
Serve this hearty beef stew with some crusty bread or over rice for a satisfying meal. Enjoy the rich, comforting flavors!
