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| 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
