The Best Slow Cooker Beef Stew

Name: The Best Slow Cooker Beef Stew Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 1 1/2 pounds boneless sirloin (trimmed and cut into 1-inch cubes); 1 1/2 teaspoons kosher salt divided; 2 tablespoons all-purpose flour; 2 medium onions each cut into 8 wedges; 8 garlic cloves crushed; 1/4 cup white cooking wine; 1 cup Emeril's All Natural Beef Stock; 2 tablespoons tomato paste; 3 bay leaves; 1 tbsp thyme; 1 (14.5-ounce) can diced tomatoes drained; 3 cups (1-inch) sliced potatoes; 2 cups (1-inch) sliced carrots

(5)

Minutes to Prepare: 15
Minutes to Cook: 480

Number of Servings: 6

Ingredients

2 teaspoons olive oil1 1/2 pounds boneless sirloin (trimmed and cut into 1-inch cubes)1 1/2 teaspoons kosher salt, divided2 tablespoons all-purpose flour2 medium onions, each cut into 8 wedges8 garlic cloves, crushed1/4 cup white cooking wine1 cup Emeril's All Natural Beef Stock2 tablespoons tomato paste3 bay leaves1 tbsp thyme1 (14.5-ounce) can diced tomatoes, drained3 cups (1-inch) sliced potatoes2 cups (1-inch) sliced carrots

Directions

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour.
Add beef to pan, saute 2 minutes, browning on all sides.
Place beef in an electric slow cooker.
Add onions and garlic to pan; saute 5 minutes.
Add wine to pan, scraping pan to loosen browned bits.
Place onion mixture in slow cooker.
Add broth, tomato paste, bay leaves, thyme, and tomatoes to slow cooker; top with potatoes and carrots.
Cover and cook on LOW for 8 hours or until beef is tender.
Stir in remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.
Discard bay leaves.

Number of Servings: 6

Recipe submitted by SparkPeople user ITSME_KRIS10.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 383.4
Total Fat: 11.2 g
Cholesterol: 100.9 mg
Sodium: 1,012.5 mg
Total Carbs: 29.8 g
Dietary Fiber: 4.7 g
Protein: 39.1 g

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Member Reviews

SHRYNKABELLE
Loved this recipe, very tasty. Substituted raspberry vinegar (as I didn't have any wine) but it was delicious. Cooked it on low for 8 hours, though, and it was well worth the wait, the smell was heavenly, too. Thank you for sharing. - 1/16/10
SHAR5271
This stew is fantastic! Everyone in the family loved it! I doubled the recipe so I could freeze some. I also changed the cook time. I cooked on low for 3 hours then on high for 2. Everything came out perfect. I would have cooked on low for 8 but I didn't have enough time. Highly recommended! - 9/15/09
IRISHGIRLDNA
good stuff - 1/19/10
BLUSTAR
great - 1/16/10

Reply from ITSME_KRIS10 (11/4/10)
What didn't you like about it?