Ben's Slow Cooker Beef Stew

This is the stew to make when it's suddenly a blustery 40 degrees in early October.

Best if made the day before, so you can skim the fat more easily and the flavors can blend, but it works that day too.

Ben's Slow Cooker Beef Stew

3 lb pot roast or other beef that requires long cooking, cubed, trimmed of fat
2 large onions, chopped roughly
3 cloves garlic, diced
1 can diced tomatoes
1 mini can tomato paste
3-5 small red potatoes, diced (do not peel)
1/2 large bag frozen peas
1 bottle dark beer (in this case, Negra Modelo)
1 1/2 cups water
3 bay leaves
1 large pinch dried tarragon
1 pinch dried thyme
1 tbsp black pepper (no, that's not a typo)
1/2 to 1 tbsp chili powder
1 tsp garlic salt
salt to taste
cornstarch as needed

Brown meat over high heat, in batches, using tongs to brown all sides. Sprinkle with black pepper during browning. Deposit meat in slow-cooker.

Saute onions in the same pan for several minutes, until beginning to color; add garlic in last couple minutes. Deposit onions and garlic in slow-cooker.

Add tomatoes, tomato paste, beer, potatoes, and spices to slow-cooker. Cook on high for 4 hours. Add peas; cook, uncovered, another five to ten minutes.

Remove solids. (Remove and discard bay leaves.) Transfer liquids to a large pot on the stove and boil, stirring frequently, about ten minutes, until reduced to desired thickness. Skim whatever fat you can. (If making the day before, refrigerate solids and liquids separately, and skim before recombining.) If necessary, make a slurry with some cold water and cornstarch to thicken sauce further. Recombine sauce, meat, and vegetables. Serve over egg noodles.

Serves 6-8. (Or two people for many, many meals.)