Classic Beef Stew

(from nmgresearch’s recipe box)

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.

Source: Real Simple

Serves 8 people

Categories: SLOW COOKER SUPPERS

Ingredients

  • 4 pounds bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 1/3 cup olive oil
  • 2 large onions, diced
  • 1 can tomato pasta (6 ounce)
  • 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.

Email to a friend | Print this recipe | Back