slow-cooker Classic Beef Stew
- Number of Servings: 8
Ingredients
Directions
1-1/2# bottom round, well trimmed and cut in 2-inch peices1 cup all purpose flour1/3 cup olive oil2 large onions, diced (2 cups)1-6 oz can tomato paste1 cup dry red wine1# potatoes, cut into 2-inch pieces (about 4 cups)2 cups beef broth1 tablespoon kosher salt1 tsp dried thyme leaves1 bay leaf1 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 1 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 poatoes, carots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7.5 hours, or on high for 4 hours. Add the peas and heat through.
Number of Servings: 8
Recipe submitted by SparkPeople user LARSONB1.
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 poatoes, carots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 7.5 hours, or on high for 4 hours. Add the peas and heat through.
Number of Servings: 8
Recipe submitted by SparkPeople user LARSONB1.
Nutritional Info Amount Per Serving
- Calories: 383.7
- Total Fat: 12.1 g
- Cholesterol: 48.5 mg
- Sodium: 1,328.2 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 4.8 g
- Protein: 25.6 g
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