Crockpot Java Beef Stew with Mushrooms and Baby Reds

Crockpot Java Beef Stew with Mushrooms and Baby Reds 2 pounds beef stew meat 1/4 cup flour 2 tablespoon olive oil, divided 11/2 pounds baby reds, quartered 1 teaspoon dried thyme salt and pepper to taste 2 cups slivered onions 2 cups sliced mushrooms 5 cloves garlic, kept whole 1 cup beef broth 1/4 cup brewed coffee 1 cup frozen peas Dry the beef stew meat using paper towels. Dredge the beef in the flour and brown in a large skillet in one tablespoon of the olive oil. When browned, empty the meat into the slow cooker. Add the potatoes and toss with the beef. Sprinkle potatoes and beef with the thyme and season with salt and pepper. Do not clean the skillet. There will probably be some brown bits in the pan and that’s good! Add the remaining tablespoon of olive oil and saute the slivered onions and sliced mushrooms until the begin to get tender. Add the garlic and saute for a minute longer. Transfer the onion mixture to the slow cooker. Put the skillet back onto the stove and add the broth and coffee. Use a spatula to deglaze the pan getting all those yummy brown bits mixed into the broth mixture. Simmer for a few minutes just to get it all mixed together, then add the broth mixture to the slow cooker. Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours. 20 minutes before serving, add the peas to the slow cooker and continue cooking until done.``