The Best Slow Cooker Beef Stew Recipe You'll Have All Season
I basically hate all things about cold weather except the cooking and the food. The crock pot cooking, to be more precise. Few things bring me more joy than throwing a bunch of ingredients into a pot in the morning, and then finding a delicious, bubbling cauldron of goodness later on. And the fact that it's only one pot to clean? Heaven!
I recently made this Slow Cooker Beef Stew, and let me tell you -- it's one of the best crock pot recipes my family's ever had. I know there are a million and one crock pot recipes out there (and I'm sure I'll try many of them), but this is one I will definitely come back to. Yum!
Slow Cooker Beef Stew
- 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, diced1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 pound potatoes, cut into 2-inch pieces
- 1/2 pound baby carrots
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
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
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.