Slow Cooker Beef Stew
Courtesy of MyRecipes.com
- 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
Preparation
- 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.
Posted by
on Apr. 18, 2012 at 9:36 AM
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by
Alice
on Apr. 18, 2012 at 9:37 AM
It's such a dreary, chilly, rainy day today...found stew meat at a great price Monday, so, this is in my slow cooker RIGHT NOW!
Done just as the recipe said and can't wait until dinner time! :)
by
Becca
on Apr. 18, 2012 at 9:48 AM
Yum! I love stew but I never think to make it!
Posted on CafeMom Mobile
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- Maries_Mom23
on Apr. 18, 2012 at 9:36 AM