Slow-Cooker Recipe: Classic Beef Stew

Slow-Cooker Recipe: Classic Beef Stew
Photo by Susie Cushner


  • 1 6-ounce can tomato paste
  • 1 tablespoon kosher salt
  • 1 cup frozen peas, thawed
  • 1/3 cup olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • 1 cup all-purpose flour
  • + 6 more ingredients
    • ½ pound baby carrots (about 2 cups)
    • 1 cup dry red wine
    • 2 cups beef broth
    • 1 bay leaf
    • 1 teaspoon dried thyme leaves
    • 4 pounds bottom round, well trimmed and cut into 2-inch pieces

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...

View full recipe at My Recipes


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