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Slow Cooker Beef Stew

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Slow Cooker Beef Stew
91% of users like this recipe
( 11 votes )

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Servings: 4
Recipe by: Frankie

Ingredients

3 to 4 lb chuck roast trimmed and cut into 1 and 1/2 inch pieces
1 tsp garlic powder
2 TBSP tomato paste
1 tsp soy sauce
1 onion, quartered and sliced
4 carrots, cut into 1 inch pieces
6 oz frozen peas
1/4 cup all purpose flour
2 cups red wine
2 cups chicken broth
1 lb Yukon gold potatoes, peeled and cut into 1-inch pieces
1 tsp dried thyme
2 bay leaves
2 TBSP cooking oil
salt and pepper

Directions

1. Heat 1 TBSP oil in a dutch oven over medium-high heat.

2. Pat beef pieces dry with paper towels and working in batches sear all sides of the beef pieces in the oil, about 8 minutes total per batch. Use other TBSP of oil as needed.

3. When all the beef is seared add it back into the dutch oven with the carrots and onions and cook for about 3 minutes, stirring occasionally.

4. Mix the tomato paste, garlic powder and soy sauce in a small bowl and add it to the beef and veggies. Cook for 1 minute.

5. Stir in the flour until no dry flour is present, about 30 seconds.

6. Add the wine and scrape the bottom of the pan to release any cooked on bits. Cook for about 4 minutes or until wine begins thickening.

7. Stir in the chicken broth, potatoes, thyme and bay leaves and bring to a boil.

8. Pour stew into a slow cooker and cook on high for 4 to 5 hours or until beef and potatoes are tender.

9. Add the peas and cook an additional 15 minutes in the slow cooker.

10. Add salt and pepper to taste.




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