Slow Cooker Beef Stew

By mirelsonp

Ingredients

• 2 lb well trimmed boneless beef chuck, cut into 1 1/2-inch pieces
• 1/2 tsp each salt and pepper
• 2 to 3 Tbsp vegetable oil
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 Tbsp minced garlic
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup dry red wine
• 1 Tbsp tomato paste
• 1 can (14 oz) beef broth
• 1 lb baby red or white potatoes, 1-inch strip peel removed in center
• 1 box (10 oz) baby portobello or cremini mushrooms, stems trimmed
• 2 cups baby carrots
• 1 1/2 cups frozen pearl onions
• 1 large celery rub, cut into 1/2-inch slices
• 1 cup frozen peas, thawed

Details

Servings 7

Preparation

Step 1

1. sprinkle beef with salt and pepper. In a 5- to 6-quart dutch oven, heat 2 Tbsp oil over medium-high heat. Add half of beef, cook 5 minutes, until well browned, turning occasionally. Remove to plate. Repeat with remaining beef, adding more oil if needed.

2. reduce heat to medium; add chopped onion to pot. Cook 1 minute. Stir in flour, garlic, thyme and bay leaves. Cook, stirring, 1 minute. Add wine and tomato paste. Bring to a simmer, stirring to scrape up any browned bits. Stir in broth. Pour into slow cooker.

3. Add beef, potatoes, mushrooms, carrots, pearl onions and celery. Stir to combine. Cover and cook on High for 3 1/2 to 4 hours or on Low for 7 to 8 hours. Stir in peas, turn off heat and let stand 10 minutes before serving.