Classic Beef Stew

Slow-Cooker Classic Beef Stew
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Serves 8-10| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2004

Nutritional Information

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

Quick Tip

Beef
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

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