Slow-Cooker Classic Beef Stew

By KeyIngredient

Calories 520Calories From Fat 34%
Calcium 54mg
Carbohydrate 31g
Cholesterol 127mg
Fat 20g
Fiber 4g
Iron 6mg
Protein 48mg
Sat Fat 5g
Sodium 1061mg

Quick Tip
Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.

I added 1/4 cup of salt and 1/8th cup of pepper plus half a cup of Worcester sauce. Also added a cup of Merlot wine. After that we drank the rest of the bottle, added a Caesar Roquefort salad and garlic sourdough bread and it was very good.

This was delicious! It needed a little salt and pepper at the end, but overall would definitely make it again.

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1 cup all-purpose flour
• 1/3 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)
• 1/2 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

Preparation

Step 1

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.