Classic Beef Stew

Slow-Cooker Classic Beef Stew
Susie Cushner
This crowd-pleasing meal reheats well and is perfect for a cold night.

Get the recipe.
Serves 8-10
preparation
30
minutes
cooking
270
minutes

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 heavy casserole or a heavy, covered saucepan or Dutch oven. 
  2. 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 casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
  3. Cook the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.
Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories 520
  • Calcium 54 mg
  • Carbohydrate 31 g
  • Cholesterol 127 mg
  • Fat 20 g
  • Fiber 4 g
  • Iron 6 mg
  • Protein 48 mg
  • Sat Fat 5 g
  • Sodium 1061 mg
What does this mean? See Nutrition 101.