Slow-Cooker Recipe: Classic Beef Stew |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow-cooker keeps preparation simple and you out of the kitchen. Ingredients:
4 pounds bottom round, well trimmed and cut into 2-inch pieces |
1 cup all-purpose flour |
1/3 cup olive oil (plus more if needed) |
2 large onions, diced (2 cups) |
1 6-ounce can tomato paste |
1 cup dry red wine |
1 pound potatoes, cut into 2-inch pieces (about 4 cups) |
1/2 pound baby carrots (about 2 cups) |
2 cups beef broth |
1 tablespoon kosher salt |
1 teaspoon dried thyme leaves |
1 bay leaf |
1 cup frozen peas, thawed |
Directions:
1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
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