Slow Cooker Beef Stew
4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Coat the beef in the 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- to 6-quart 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; transfer to the cooker.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.Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
I’ve made a lot of different beef stew recipes over the years and this one from Real Simple is now my go to recipe. Not only is this recipe extremely easy, it is delicious! I always make this at least once in the summer when I’m longing for colder weather but it’s always a let down so as soon as the weather started to cool off I planned this for one of our first cool nights of the season. It makes great left overs too!