Slow Cooker Beef Stew

By mdancause

Ingredients

• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 lbs boneless beef chuck roast, cut into 1" cubes
• 1/2 cup red wine
• 1 cup beef broth
• 3 tbs tomato paste
• 1 yellow onion, diced
• 2 cups sliced mushrooms
• 3 carrots, chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 whole bay leaves
• 1/3 cup fresh Italian parsley, minced
• 3-4 garlic cloves, minced or pressed
• 1 healthy pinch of red pepper flakes

Details

Servings 6
Adapted from paleonewbie.com

Preparation

Step 1

Cut beef into 1-inch pieces and season with salt and pepper. Place in slow cooker.

In a small bowl whisk tomato paste into the beef broth. Pour over beef along with the wine.

Add carrots, onion and mushrooms along with garlic and remaining seasonings.

Give the ingredients a good stir, cover and cook on low 4-6 hours or on high 2-3 hours.

It's done when the meat is cooked through and the veggies are tender.

Remove bay leaves before serving. Garnish with fresh parsley if desired.