Slow Cooker Beef Stew

The slow cooker is another one of those forgotten wonders. You get everything ready, you put it in, you go away. When you return- Voila! Dinner!

This does require a little more prep than some people are willing to put in, so I have also included a less-prep version.
Begin by turning on your slow cooker to get it heating up. If you have Medium as a heat setting option, use it. If you have Hi or Low, go with Hi. If you just have On, that is cool too.

More prep version:
Begin by cutting 1 1/2 # of beef steak, (sirloin, tri-tip, what ever is on sale) into 2" cubes. Season generously with Kosher salt (1 tsp), Pepper (1/2 tsp) , and garlic powder (1 tsp.), Rub it in good!
Next, heat a stainless skillet on high with 2 tblsp. vegetable oil. (If you only have non-stick pans, stick to the simple version below). When oil ripples, turn heat to medium and add cubes of beef. Now you don't want any of the cubes touching, so you may have to do more than one round here. When the beef 'releases' from the pan, roll each piece as to sear a new side. The beef wont let go of the pan unless it is ready to be turned. That is how you know it is ready, it lets go. If it is stuck, it is still searing, so leave it alone. Look for 30-45 seconds per side. I usually to 2 sides.
Add the seared cubes to your slow cooker. If you are doing more than one pan full, be sure to add more oil, about another tablespoon, each time.
Once all your beef is in the slow cooker we are ready to use our Fond.
Fond is the fancy name for those little bits stuck in your stainless skillet.
To get those little bits loose, we are going to de-glaze our pan with some red wine. It's winter here, so I am using a Beaujolais Nouveau, but just whatever medium bodied red you have and like. Simply return your pan to Hi for 15 seconds, then pour in 1 cup of the wine and reset the heat to Meduim. Use a wooden spoon to help loosen the yummies. Mix a slurry of 3 tblsp cornstarch mixed with 1/2 cup water (I usually do this in a coffee cup). Add to pan, stirring as you pour. Now add this mixture to your slow cooker. Finish as below.

Less Prep Version:
Put your raw cubes of beef into your slowcooker. Add 1 cup red wine. Mix a slurry of 3 tblsp cornstarch with 1/2 cup water. Add to slowcooker. STIR ALOT!

Continuing On:
Add 1 cup frozen peas, 1 cup frozen pearl onions, 4 small potatoes (peeled and 1" cubed), 2 sticks of celery (cut into bite size pieces), and 15 baby carrots (cut in thirds). Add 1/2 cup beef stock, 2 sprigs fresh thyme, 1 sprig fresh rosemary and 1 can diced tomatoes.
Close slowcooker.
Go away for at least 4 hours.
YUM!

Searing the beef adds alot of flavor both to the beef, and to the broth, by way of carmelization. It also helps the meat break down and become more tender faster.