Slow-Cooker 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
35
minutes
cooking
480
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 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.

 

 

Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 34 %
  • 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.