Classic Beef Stew

By cserumga

Per serving: 415 cal, 16g total fat, 112mg chol, 1241mg sodium, 21g carb, 4g fiber, 43g protein

Ingredients

• 6 strips thick-sliced bacon, diced
• 1/3 cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp Spanish paprika
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 lb boneless beef chuck roast, cut into 1 1/2-inch chunks (yields 2 lbs trimmed)
• 1 lb small red-skinned potatoes, quartered
• 2 cups baby carrots
• 1 1/2 cups sliced celery
• 2 dried bay leaves
• 2 Tbsp tomato paste
• 1 Tbsp minced garlic
• 1 Tbsp beef base (such as Better Than Bullion)
• 2 1/2 cups low-sodium beef broth
• 1 1/2 cups vegetable-juice cocktail (such as V8)
• 2 Tbsp Worcestershire sauce
• 1 cup frozen green peas, thawed
• 1 cup frozen pearl onions, thawed
• 2 tsp red wine vinegar
• Chopped fresh parsley

Details

Servings 6
Cooking time 360mins

Preparation

Step 1

Cook bacon in a skillet over medium heat until crisp. Drain bacon on a paper towel lined plate; reserve drippings.

Combine flour, salt, paprika, thyme, black pepper, and cayenne in a bowl; add beef and toss to coat. Heat 1 Tbsp drippings in same skillet over medium. Sear half the beef until brown, 3 minutes per side. Repeat with 1 Tbsp drippings and remaining beef; transfer to a 4- to 6-qt slow cooker. Add any remaining flour mixture to the slow cooker; trop with potatoes, carrots, celery, and bay leaves.

Stir tomato paste, garlic, and beef base into the skillet and cook over medium heat, 1 minute.

Combine broth, vegetable juice, and Worcestershire and stir into skillet, scraping up bits from the bottom. Bring to a simmer over medium-high heat and cook until thick, 2-3 minutes. Pour broth mixure over beef in slow cooker. Cover slow cooker and cook until beef is fork-tender on high setting, 3-4 hours, or low setting, 6-7 hours. Discard bay leaves.

Add peas, pearl onions, and vinegar to stew. Garnish servings with parsley and bacon.