Slow Cooker Beef Stew
Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth--this could be the best and easiest beef stew you've ever made.
Ingreadient
- 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- ½ cup all-purpose flour
- 4 tablespoons extra-virgin olive oil, divided
- 1 large onion, halved and sliced
- 1 ½ pounds yukon gold potatoes, cut into 1 1/2 -inch pieces
- 1 pound carrots, cut into 2-inch lengths
- ¾ cup red wine
- 1 ½ cups low-sodium beef broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 small bay leaf
- chopped fresh parsley for garnish
Direction
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