Slow-Cooker Beef Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 220
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 57
- Sodium
- 469
- Total: 6 hr 15 min
- Active: 15 min
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
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.
Cook’s Note
Alternatively, use a slow cooker that can be placed on a stovetop to sear the beef.