Crockpot Beef Stew

 Ingredients:

• 1/4 cup flour (may need more)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 2 1/2 pounds stew meat (I prefer the lean stew meat)
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter
• 2 cups yellow onions, diced
• 4 cloves garlic, minced
• 1 cup cabernet sauvignon
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots, cut into 1/4 inch cubes
• 1 pound baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons corn starch
• 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce

Directions:

1. Sprinkle meat with black pepper, garlic salt & celery salt. Toss to coat.
2. Sprinkle flour over the meat and toss again.
3. Heat 3 teaspoons olive oil in a large skillet over medium-high heat. Add the meat in batches. Don't overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to crockpot.
4. Reduce heat to medium and melt 1 tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the crockpot.
5. Add all remaining ingredients EXCEPT for the peas, cornstarch mixture and 2 tablespoons of cold butter.
6. Cook on low for 7 1/2 - 8 hours OR high for 3 1/2 - 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas the last 15 minutes of cooking.
8. To thicken, combine 1/4 cup COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Remove the bay leaves. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish.
10. Add 2-3 drops Kitchen Bouquet Browning & Seasoning Sauce for an even darker color.