Slow Cooker Beef Stew

Slow Cooker Beef Stew
Photo by www.chow.com

Ingredients

  • 2 tablespoons coarsely chopped fresh Italian parsley leaves
  • 1 cup frozen peas
  • 1 bay leaf
  • 1 ½ cups low-sodium beef broth
  • ½ pound cremini mushrooms, cleaned, stems trimmed, and quartered
  • 1 (3-pound) boneless chuck roast
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • + 11 more ingredients
    • 2 teaspoons kosher salt, plus more as needed
    • 1/3 cup all-purpose flour
    • 2 tablespoons Dijon mustard
    • 1 cup dry red wine
    • 2 tablespoons tomato paste
    • ½ teaspoon dried thyme
    • 2 medium garlic cloves, finely chopped
    • 1 medium yellow onion, medium dice
    • 1 medium carrot, peeled and medium dice
    • 2 medium celery stalks, medium dice
    • 2 tablespoons vegetable oil

Heat the oil in a large frying pan over medium heat until shimmering. Add the celery, carrot, onion, garlic, and thyme and cook, stirring occasionally, until the carrots just begin to soften, about 10 minutes. Add the tomato paste, stir to coat the vegetables, and cook until it’s no longer raw-ta...

View full recipe at Chow

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Variations on Slow Cooker Beef Stew

  • Slow-Cooker Beef Stew
    • 1 pound carrots, cut into 1-inch pieces*
    • 1/2 teaspoon dried thyme
    • 1 (6-ounce) can tomato paste
    • 1/4 cup all-purpose flour
    • 1/3 cup red wine
    • +8 other ingredients
  • Slow Cooker Beef Stew
    • 2 (8-ounce) packages presliced mushrooms
    • 3 cups chopped celery
    • 2 1/2 cups (1/4-inch-thick) slices carrots
    • 2 pounds beef stew meat
    • +9 other ingredients


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