Stew on This Beef Stew

Ingredients

1 T. olive oil

2 lbs. beef stew meat cut in 1" pieces

1 tsp. salt

½ tsp. black pepper

¼ tsp. paprika

¼ tsp. garlic powder

dash cayenne pepper

⅛ tsp. dried oregano

2 T. butter

½ lb. button mushrooms, sliced

3 T. flour

3 c. beef stock

2 T. tomato paste

¼ tsp. dried thyme

¼ tsp. dried basil

⅛ tsp. ground allspice

1 lb. small new potatoes, quartered

1 c. diced carrots

1 c. pearl onions (frozen or fresh, peeled)

½ c. frozen green peas, thawed

1 T. chopped fresh parsley leaves

Directions

Set a 12 inch saute pan over medium-high heat. Add 1 tablespoon of olive oil to the pan. Season the beef with salt, black pepper, paprika, garlic powder, cayenne pepper, and dried oregano. Sear the beef in 2 batches in the saute pan for about 2-3 minutes per side. Add more olive oil needed for the second batch.

Add the butter, mushrooms, flour, beef 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, and the pearl onions and replace the lid. Once the stew is cooked, add salt and pepper if needed and stir in the peas and parsley. Serve immediately.