Slow-Cooker Thick & Chunky Beef Stew

By Lsweetnell

This veggie-packed, rich and hearty, Slow-Cooker Thick & Chunky Beef Stew is the perfect meal to warm up the whole family on any busy weeknight or fun-filled weekend. This recipe uses the slow-cooker for a very hands-off approach and is filled with flavors like thyme, red wine, and lean chuck beef. Serve with a lightly tossed side salad and toasty bread.

Ingredients

• 1-pound lean chuck beef, cut into cubes
• 1/4 cup flour
• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, cut into slices
• 3 large carrots, sliced into thick rounds
• 1/2 cup shelled snap peas
• 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
• 1/2 cup diced red bell pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher or sea salt
• 3/4 teaspoon black pepper, divided
• 2 1/2 cups low-sodium beef broth
• 1/2 cup red wine
• 1/4 cup chopped flat parsley, optional for garnish
• 2 tablespoons tomato paste

Details

Servings 6
Preparation time 20mins
Cooking time 620mins
Adapted from skinnyms.com

Preparation

Step 1

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow-cooker.

Add celery, carrots, snap peas, potatoes, red bell peppers, onions, garlic, bay leaf, thyme, salt, black pepper, beef broth, red wine, and tomato paste to the slow-cooker. Cover and cook on low for 8 to 10 hours or until beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley.