Ingredients
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2 tablespoons olive oil
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2 lbs beef stew meat, cut into 1-inch pieces
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1 1/2 teaspoons kosher salt
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1 teaspoon creole seasoning
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3/4 teaspoon cracked black pepper
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2 tablespoons yogurt spread
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3 tablespoons all-purpose flour
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3 cups beef stock, at room temperature
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2 tablespoons tomato paste
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1/4 teaspoon dried thyme
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon ground allspice
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1 cup frozen pearl onions, thawed
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1/2 cup frozen green pea, thawed
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1 tablespoon fresh parsley leaves, chopped
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1 cup carrot, diced
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1 lb button mushroom, thinly sliced
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1 lb new potato, quartered
Instructions
- Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
- Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
- Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
- Cover the slow cooker and set the temperature to high. Cook for 1 hour.
- Add the potatoes and carrots and continue to cook the stew for another 7 hours.
- During the last hour of cooking, add the pearl onions and replace the lid.
- Once the stew is cooked, stir in the peas and parsley and serve immediately.