Slow-Cooker Carrot & Beef Stew

Slow-Cooker Carrot & Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    pounds bottom round, well trimmed and cut into 2-inch pieces

  • 1

    cup all-purpose flour

  • 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)

  • ½

    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

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.


Nutrition

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