Here is my favorite beef stew recipe for these cold wintery nights…I take a shortcut here because its just easier for me, and probably for you too. I make it in the slow cooker since it makes the beef even more tender. You can select to cook it stovetop if you prefer, the directions on the Lawry’s seasoning packet should tell you.
1 1/2 to 2 lb stew meat or piece of top sirloin cut up into chunks
1 package of Lawry’s Beef Stew seasoning packet (found in the spice aisle), follow directions to add water or red wine to the seasoning packet
2 tsp oil
1 c Water or Red Wine – see seasoning packet
1 c of frozen peas
1 medium onion, cut up into chunks
3-4 carrots, cut up into chunks, or a small package of the baby carrots
Garnish of parsely or cilantro (optional)
Heat a pan with the oil. Brown the chunks of beef in a pan and drain. Put the beef into the slow cooker. Add the vegetables, save the peas for the 30 mins of cooking. Pour the seasoning mixture on top of the beef and vegetables. Set the slow cooker on LOW to cook for 8 hours or HIGH for 3 hours. Add the peas in at the last 30 minutes. I recommend cooking the LOW temperature so you can get the added tenderness of the beef.
Serve immediately with a sprinkle of parsley or cilantro.
Enjoy it in a bowl with some rice or with some toasted baguette for dipping. Pour a couple glasses of the red wine you used in the cooking process.