Slow Cooker Beef Stew

Slow Cooker Beef Stew
Slow Cooker Beef Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds cubed beef chuck

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1

    teaspoon dried thyme

  • 1/2

    cup all-purpose flour

  • 2

    tablespoons olive oil

  • 1 1/2

    cups chopped onions

  • 3/4

    cup chopped celery

  • 2 1/2

    cups small baby-cut carrots

  • 1

    teaspoon minced garlic

  • 3

    medium boiling potatoes, peeled and chopped

  • 1

    can (14.5 ounces) low-sodium diced tomatoes

  • 1 1/2 to 2

    cups low-sodium beef broth and/or dry red wine

  • 1

    tablespoon low-sodium Worcestershire sauce

  • 2

    bay leaves

Directions

Step 1. Season beef with salt, pepper, and thyme. Roll it in the flour. Step 2. Heat the oil in a large skillet over medium-high heat. When hot, add beef (in batches if necessary to prevent crowding) and cook until browned all over, 4 to 5 minutes. Remove to a slow cooker. Step 3. Discard all but 2 tablespoons of the fat in the skillet. Add onions and celery, and cook until soft, about 5 minutes. Chop 1/2 cup of the carrots and add them to the skillet along with the garlic. Cook 2 minutes, and then transfer to a slow cooker. Step 4. Add the remaining carrots, potatoes, tomatoes, broth or wine, Worcestershire sauce, and bay leaves to the slow cooker. Cover and cook on high for 4 to 5 hours or on low for 8 hours. Remove bay leaves before serving. Tip: To skip the slow cooker, brown the seasoned beef in a Dutch oven or large soup pot and transfer it to a plate. Sauté the onions, celery, carrots, and garlic in the pot, and then add the remaining ingredients, bringing them to a boil over high heat. Reduce heat to medium-low, cover, and cook until the meat is tender, 1 1/2 to 2 hours.

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