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Slow-cooker Classic Beef Stew Recipe

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This recipe for Slow-cooker Classic Beef Stew is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. Bottom Round Roast, well trimmed and cut into 2 in. pieces
1/2 lb. baby carrots (about 2 cups)
1 bay leaf
2 Onions, diced (2 cups), large
1 c. peas, frozen
1 lb. potatoes, cut into 2 in. pieces (about 4 cups)
1 tsp. thyme, dried leaves
2 c. beef broth
1 6 oz. can tomato paste
1 c. all-purpose flour
1 T. kosher salt
1/3 c. olive oil (plus more if needed)
1 c. red wine, dry
Directions:
Directions:
1. coat the beef in 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 4-6 quart slow cooker
2. Add 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
3. 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
4. Cover and cook on low heat for 7 1/2 hours or on high for 4 hours. Add the peas and heat through
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Per Serving
Calcium 54 mg
Calories 520
Calories from fat 34%
Carbohydrate 31g
Cholesterol 127 mg
Fat 20g
Fiber 4g
Iron 6mg
Protein 48mg
Sat Fat 5g
Sodium 1061mg

Ends up super thick and not a lot of sauce especially the next day

 

 

 

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