Categories: Beef, Main Dish, Slow Cooker, Stew

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 1/2 lbs beef stew meat , trimmed of fat
• 2 large russet potatoes , peeled and cut into chunks (or 6 small potatoes)
• 2 carrots , cut into large pieces
• 1 yellow onion , cut into 8 slices
• 2 garlic cloves , minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup strong coffee
• 2 cups water or 2 cups beer or 2 cups wine
• 1 cup frozen peas

Directions

1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.

2. Put a large sauté pan over med-high heat; add in the oil.

3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.

4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.

5. Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.

6. Pour the coffee into the slow cooker; add in the water.

7. Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.

8. Add in the peas; cook 30 minutes.

9. Ladle into bowls; serve hot.

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