Name: Slow-Cooker Beef Stew
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT6H15M0.000S
Yield: 6 servings
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 1/4 cup all-purpose flour; 2 tablespoons olive oil, plus more as needed; 1 cup low-sodium beef stock; 1/2 cup red wine; One 15-ounce can no-salt-added diced tomatoes, in juice; 2 russet or Yukon gold potatoes, peeled and cut into 1-inch cubes; 2 celery stalks, diced; 2 carrots, diced; 1 large onion, diced; 2 cloves garlic, minced; 2 bay leaves; 1 tablespoon minced fresh thyme leaves; 1 1/2 teaspoons kosher salt

Directions

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31m Easy 96%

CLASS

Special equipment:

6-quart slow cooker

Working in 2 batches, combine the beef and flour in a resealable plastic bag; seal and shake until the beef is completely coated with flour. Set aside.
Heat the 2 tablespoons oil in a large skillet over medium-high heat (see Cook's Note). Working in batches and adding more oil as necessary, add the beef in a single layer and cook, turning occasionally, until the beef is nicely brown on all sides, about 4 minutes. Transfer the beef to a 6-quart slow cooker.
Add the stock and red wine to the skillet and bring to a boil, scraping up the browned bits with a wooden spoon, and continue to boil until slightly reduced, about 1 minute. Transfer the liquid to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6 to 8 hours or high for 4 to 6 hours. The beef and vegetables should be tender.