Classic Slow Cooker Beef Stew

(from Cooking light magazine) (total time: 8 hours) Serving Size about 1 1/2 cups Per serving:Calories: 386 Fat: 17.9g; Saturated fat: 5.9g; Monounsaturated fat: 8.3g; Polyunsaturated fat: 1.6g; Protein: 25.1g; Carbohydrate: 28.3g; Fiber: 3.5g; Cholesterol: 86mg; Iron: 3mg; Sodium: 509mg; Calcium: 48mg

Photo by Ally H.
Adapted from cookinglight.com

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookinglight.com

Ingredients

  • 2

    pounds trimmed boneless chuck roast, cut into 2-inch cubes

  • 1 1/2

    teaspoons kosher salt, divided

  • 1

    teaspoon freshly ground black pepper, divided

  • 2

    tablespoons canola oil, divided

  • 3

    medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices

  • 6

    garlic cloves, thinly sliced

  • 1

    (12-ounce) nut brown ale

  • 1 1/4

    cups unsalted beef stock (such as Swanson), divided

  • 1 1/2

    pounds baby Dutch potatoes, halved

  • 1

    pound carrots, peeled and cut diagonally into 2-inch pieces

  • 4

    thyme sprigs

  • 2

    bay leaves

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon Dijon mustard

  • 1

    tablespoon red wine vinegar

  • 1/4

    cup flat-leaf parsley leaves

Directions

1. Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan. 2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours. 3. Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

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