Slow-Cooker : Classic Beef Stew

Name: Slow-Cooker : Classic Beef Stew
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters 1/2 pound baby carrots (about; 1 bay leaf; 473 milliliters beef broth; 2 kilograms bottom round, well trimmed and cut into 2-inch pieces; 237 milliliters dry red wine; 237 milliliters all-purpose flour; 1 Tbsp kosher salt; 79 milliliters olive oil (plus more if needed); 473 milliliters large onions, diced; 237 milliliters frozen peas, thawed; 454 grams potatoes, cut into 2-inch pieces (about 4 cups); 1 teaspoon dried thyme leaves; 170 grams tomato paste

Need Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up onions, thyme leaves, beef broth, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Coat the beef in the flour.

Ingredients you will need

All Purpose Flour

Beef

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.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a 4- to 6-quart slow cooker.

Equipment you will use

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.

Ingredients you will need

Tomato Paste

Onion

Equipment you will use

Frying Pan

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. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours.

Ingredients you will need

Bay Leaves