One of my New Year's Resolutions this year: To finally start using the slow cooker I got for Christmas ... last year. Ahem. Time sure does fly! Anyway, this Slow-Cooker Classic Beef Stew is tops on my list of recipes to try. Why? First of all, everybody knows there's nothing like a bowl of stew to warm you right up when it's painfully cold outside. Second of all, kids love stew (and there are veggies in it!). And you know what else? I've been told that stew made in a slow cooker is the very best stew of all. (Also, the easiest to prepare!)
- 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. 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, 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.
Image via Erin Kohlenberg/Flickr