To make beef stew in a slow cooker, start with 2-inch cubes of beef from a cut such as a bottom round roast.
Coat the pieces of beef in the flour and brown in a skillet coated with oil over medium-high heat. Dredging the meat in flour before browning will add body to the sauce. Browning the meat before cooking it in the slow cooker caramelizes the surface of the meat and helps add rich flavor to the finished dish. Dredging the meat in flour before browning will add body to the sauce.
Transfer the pieces of meat to the slow cooker.
Add onions to the skillet and cook over medium heat until tender. Add tomato paste and stir to coat the onions.
Transfer the onion mixture to the cooker. Pour wine into the skillet and scrape up any browned bits, and then add to the slow cooker. Both the wine and the browned bits will add flavor to the stew.
Add potatoes, carrots, broth, and seasoning.
Always fill a slow cooker at least half-way full andbut no more than two-thirds full in order for so that food to can reach a safe cook temperature.
Cover and cook on LOW heat for 7 ½ hours or on HIGH heat for 4 hours.
There's no need to stir during cooking. And don't lift the lid to peek at the food, or you'll lose a good deal of heat. Each time you remove the lid when it's not requiredcalled for in the recipe, you'll need to increase the cooking time by 20 to 30 minutes.
If your stew recipe has green peas, add them at the end of the cooking time and cook just long enough to get them heated them through. If you put the peas in at the beginning, they'll be too mushy.