Slow-Cooker Recipe: Classic Beef Stew
Ingredients
- 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
- ½ pound baby carrots (about 2 cups)
- 1 teaspoon dried thyme leaves
- 1 cup frozen peas, thawed
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 6-ounce can tomato paste
- 1 tablespoon kosher salt
- + 6 more ingredients
-
- 1 cup all-purpose flour
- 1/3 cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
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. Add the onions to the skillet and cook over medium heat until tender, about 10 min...
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