Ingredients for Classic Beef Stew In A Crock Pot
- Bottom Round Steaks
- All Purpose Flour
- Olive Oil
- 1 large onion (chopped)
- 2 tablespoons tomato paste
- Dry Red Wine
- 2 lbs potatoes (peeled and cubed)
- Baby Carrots
- Beef Broth
- Kosher Salt
- Dried Thyme Leaves
- 1 bay leaf
- Frozen Peas
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How to Make Classic Beef Stew In A Crock Pot
- Place 2 cups all-purpose flour in a large zip-top bag.
- Add 2 lbs beef stew meat (cut into 1-inch cubes) to the bag and seal tightly.
- Gently shake the bag to coat the beef evenly with flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Brown the beef in batches, ensuring not to overcrowd the pan. Add more oil as needed. Set browned beef aside.
- Add 1 large onion (chopped) to the same skillet and cook over medium heat until softened, about 10 minutes.
- Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly.
- Pour 1 cup red wine into the skillet, scraping up any browned bits from the bottom.
- Transfer the browned beef, onions, and wine mixture to your 4-6 quart slow cooker.
- Add 2 lbs potatoes (peeled and cubed), 1 lb carrots (peeled and chopped), 4 cups beef broth, 1 teaspoon salt, 1 teaspoon dried thyme, and 1 bay leaf to the slow cooker.
- Cover and cook on low for 7 1/2 hours or on high for 4 hours.
- Stir in 1 cup frozen peas during the last 30 minutes of cooking or until heated through before serving.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
39g
Fat
52g
Carbs
15g
