Beef & carrot stew (slow cooker)

Name: Beef & carrot stew (slow cooker)
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds beef cubes; 2 pounds carrots, peeled and cut in 1" pieces; 2 large celery sticks, coarsly chopped; 1 large red onions, coarsly chopped; 2 cloves garlic, minced; 1 cup carrot juice; 1 cup beef broth; 4 tablespoon extra virgin olive oil; 2 tablespoon unbleached flour; 1 teaspoon fresh ground fenel seeds; 1 teaspoon dry thyme; to taste fresh ground black pepper

mfno @mfno

Qc, Canada

Combined couple of recipes and came up with this for my BF 😊

mfno @mfno

Qc, Canada

Combined couple of recipes and came up with this for my BF 😊

Saved

Ingredients

6 servings

2 poundsbeef cubes
2 poundscarrots, peeled and cut in 1" pieces
2large celery sticks, coarsly chopped
1large red onions, coarsly chopped
2 clovesgarlic, minced
1 cupcarrot juice
1 cupbeef broth
4 tablespoonextra virgin olive oil
2 tablespoonunbleached flour
1 teaspoonfresh ground fenel seeds
1 teaspoondry thyme
to tastefresh ground black pepper

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Steps

1

Lay the carrots and celery at the bottom of the slow cooker. Cover with carrot juice and sprinkle with the herbs & black pepper.
2

In a large fry pan, heat up 2 tablespoon of olive oil at medium/high and brown the beef cubes. Transfer to slow cooker.
3

In the same fry pan, heat the leftover olive oil, lower heat to medium and cook the onions with the garlic 1 minute.
4

Sprinkle with flour and cook for another minute stirring constantly.
5

Add the beef broth and bring to boil. Stirr till thick and transfer to slow cooker.
6

Set up the slow cooker to low and cook for 8 hours.
7

Serve with mashed celeriac & potatoes and steamed green beans.
8

Enjoy!