Classic Beef Stew in a Crock Pot
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.
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INGREDIENTS
Nutrition- 2
- 1⁄2
- 2⁄3cup olive oil
- 2
- 1(6 ounce) can tomato paste
- 1cup dry red wine
- 2
- 1⁄2lb baby carrots
- 2cups beef broth
- 1tablespoon kosher salt
- 1teaspoon dried thyme leaves
- 1
- 1cup frozen peas, thawed
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DIRECTIONS
- Put the flour in a large Ziploc bag.
- Add the beef and seal.
- Toss to lightly coat the beef.
- Heat a few tablespoons of the oil in a large skillet over medium-high heat.
- Brown the meat in small batches, adding more oil as necessary.
- Transfer to the 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 then transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits and then add to the slow 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 before serving.
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