One For Now, One For Later Beef Stew (Slow Cooker)

photo from realsimple.com

Divide Recipe in Half, one for now & one for freezer

Slow Cooker Classic Beef Stew

Serves 8-10

Hands-on Time: 35m

Ingredients

·         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

1 of 2

Slow-Cooker Classic Beef Stew(Continued)

Directions

1.  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. 2.  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. 3.  Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, salt, thyme, and bay leaf. 4.  Cool and freeze.  5. Place all materials in crock pot with 2 cups beef broth.  Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

From realsimple.com