Classic Beef Stew
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3-4 lbs bottom round, trimmed of fat and cut into 2-inch pieces
  • 1 cup 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 lb potatoes, cut into 2-inch pieces (about 4 cups)
  • 1/2 lb baby carrots (about 2 cups), sliced into 1/4 inch rounds
  • 2 cups sliced mushrooms
  • 2 cups beef broth
  • 1 tbsp kosher salt
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed
  • fresh parsley, for garnish (optional)
Instructions
  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 slow cooker.
  3. Pour the wine into the skillet and scrape up any browned bits; add to the slow cooker. Stir in the potatoes, carrots, mushrooms broth, salt, thyme, and bay leaf.
  4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
  5. Ladle into bowls, garnish with parsley and serve alongside egg noodles.
Recipe by Total Noms at http://totalnoms.com/2012/12/classic-beef-stew-slow-cooker-style/