Slow-Cooker Classic Beef Stew

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Photo by Susie Cushner
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  • Serves 8-10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Calories 34 calories from fat
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 127 mg
    • Sodium 1061 mg
    • Protein 48 mg
    • Carbohydrate 31 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 54 mg
  • February 2004

Ingredients

  1. Check 4pounds bottom round, well trimmed and cut into 2-inch pieces
  2. Check 1cup all-purpose flour
  3. Check 1/3cup olive oil (plus more if needed)
  4. Check 2 large onions, diced (2 cups)
  5. Check 1 6-ounce can tomato paste
  6. Check 1cup dry red wine
  7. Check 1pound potatoes, cut into 2-inch pieces (about 4 cups)
  8. Check 1/2pound baby carrots (about 2 cups)
  9. Check 2cups beef broth
  10. Check 1tablespoon kosher salt
  11. Check 1teaspoon dried thyme leaves
  12. Check 1 bay leaf
  13. Check 1cup 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.
  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 cooker.
  3. 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.
  4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.