Slow cooker beef stew

This recipe is a hybrid of a fairly simple recipe from AllRecipes.com and a more flavorful one from America's Test Kitchen (subscription to ATK may be required.) 

NOTES 

1. Recipe below is for 6 servings. Half recipe is in parentheses. 

2.. Red potatoes or russet potatoes can be substituted for the Yukon potatoes. After cutting them, put the potatoes in water until ready for use. 

3. Add tender vegetables like fresh mushrooms and frozen peas only for the last hour (if cooking on low) or last half hour (if cooking on high). 

4. Stew can also be served over rice or noodles. Or leave out the potatoes and plan to make mashed potatoes to serve with the stew. 

5. If in a big rush, according to the AllRecipes version of this recipe, you can put everything directly into the crock pot without searing the beef. 

INGREDIENTS 

2 lbs of beef stew meat, cut into 1-inch pieces and patted dry (1 lb) 

1/4 cup all purpose flour (1/8 cup) 

1/2 tsp salt (1/4 tsp) 

1/2 tsp ground pepper (1/4 tsp) 

1 cup beef broth (1/2 cup) 

1 cup red wine (1/2 cup) 

4-5 medium carrots, peeled and sliced into 1/4" disks or chunks (2-3 carrots) 

2-3 medium Yukon gold potatoes, cleaned and cut into 1/2" pieces (2-3 small ones) 

1 medium onion, chopped coarse (1/2 onion or 1 small one) 

1 stalk celery, chopped (1/2 stalk) 

6-10 sprigs thyme (3 sprigs) 

2-4 tsps Worcestershire sauce (1 tsp) 

2-3 Tbs tomato paste (1 Tbl) 

1 tsp paprika (1/2 tsp) 

2 cloves garlic, minced (1 clove) 

2 bay leaves (1 bay leaf) 

(optional) 2-3 tsp mushroom powder (up to 1 tsp) 

(optional) 1 cup frozen peas or green beans (1/2 cup) 

(optional) 10-12 crimini mushrooms, sliced (5-6 mushrooms) 

Vegetable oil 

PREPARATION 

1. Season the beef with the salt and pepper; combine the beef with flour in a bowl, stirring to cover the beef. Set aside. 

2. In a measuring cup, combine the broth and red wine; set aside. 

3. In another bowl, add carrots, potatoes, onion, celery, Worcestershire sauce, tomato paste, paprika, mushroom powder (if using), garlic, and bay leaves; stir to combine. Set aside. 

4. On medium high, heat oil (about 2-3 Tbl) in a large traditional skillet until shimmering, then add the beef to sear it quickly on all sides. It's okay if the pieces are still very rare. Place seared beef into the crock pot. 

5. Add mixture of vegetables, spices, and herbs to the crockpot; stir to combine. (Don't add the peas or mushrooms yet). 

6. Reheat the skillet on medium high and deglaze the skillet with about 1/3 to 1/2 of the broth-and-wine mixture, scraping up any bits of flour and fond into the crock pot. Then add remaining liquid to the crock pot. 

7. After double-checking that everything but the peas and mushrooms have been added, cover and turn the crock pot either to low, cooking for 7-8 hours; or to high, cooking for 3-4 hours. 

8. Add sliced mushrooms (if using) for the final hour on low, or for the final 30 mins on high. 

9. If using peas, after the entire cooking time is complete, stir in peas and let sit about 5 minutes. 

10. Season to taste with salt and pepper.