Classic Beef Stew in a Crock Pot |
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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 6 |
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This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor. Ingredients:
2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces |
1/2 cup all-purpose flour |
2/3 cup olive oil |
2 large onions, diced |
1 (6 ounce) can tomato paste |
1 cup dry red wine |
2 large potatoes, cut into 2 inch pieces |
1/2 lb baby carrots |
2 cups beef broth |
1 tablespoon kosher salt |
1 teaspoon dried thyme leaves |
1 bay leaf |
1 cup frozen peas, thawed |
Directions:
1. Put the flour in a large Ziploc bag.
2. Add the beef and seal.
3. Toss to lightly coat the beef.
4. Heat a few tablespoons of the oil in a large skillet over medium-high heat.
5. Brown the meat in small batches, adding more oil as necessary.
6. Transfer to the slow cooker.
7. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
8. Stir in the tomato paste and coat the onions then transfer to the slow cooker.
9. Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
10. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
11. Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
12. Add the peas and heat through before serving.
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