Crockpot Garlic Rosemary Beef Stew

Stew is always a great winter dish, especially when I make it in the crockpot. Mondays are usually crazy because Miss F's dance class isn't over until nearly 5 pm, which means there isn't much time to get dinner on the table. This stew is fantastic, I made a few changes from the original, mainly the addition of peas. I love adding peas to stew.  The stew's sauce was so rich and had a great depth of flavor from the soy sauce and brown sugar.  Of course Miss F refused the potatoes, but she gobbled up the rest of the dish.  The original recipe can be found on Budget Bytes.

Crockpot Rosemary Garlic Beef Stew

6 carrots, peeled and sliced
½ onion, diced
1 pound new potatoes, chopped in 1" cubes
1 pound stew beef
¼ cup flour
2 tablespoons olive oil
3 cloves garlic, minced
½ cup red wine
2 cups beef broth
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon dried rosemary
½ teaspoon dried thyme
2 cups frozen peas

Add the carrots, onions and potatoes into the bowl of the crockpot. Toss the stew beef with flour, season with salt and pepper. Heat the oil in a large skillet over medium heat. Saute the garlic for 30 seconds, then add the meat and flour mixture. Saute the meat about a minute a side until all sides are browned. Add the meat to the slow cooker, then deglaze the pan with the wine. Bring to a simmer and stir in the broth, mustard, Worcestershire, soy sauce, brown sugar, rosemary and thyme. Salt and pepper to taste. Pour the broth mixture into the crockpot and stir. Cover and cook on low for 8 hours, stir in the peas for the last 20 minutes of cooking.

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