Slow Cooker Classic Beef Stew

Tuesday , 19, November 2013 Leave a comment

Slow Cooker Beef Stew

Get out your Crock Pot and cook up this savory dish!! ūüôā

Serve over Rice or Egg Noodles for a perfect dinner on a chilly night!


  • 4¬†pounds¬†Bottom Round.. well trimmed and cut into 2-inch pieces
  • 1¬†cup Flour
  • 1/3¬†cup¬†Olive Oil (plus more if needed)
  • 2¬†large Onions…diced…about 2 cups
  • 1¬†6oz. can Tomato Paste
  • 1¬†cup¬†dry Red Wine
  • 1¬†pound¬†Potatoes.. cut into 2-inch pieces..about 4 cups
  • 1/2¬†pound¬†Baby Carrots..about 2 cups
  • 2¬†cups¬†Beef Broth
  • 1¬†tbsp.¬†Kosher Salt
  • Black Pepper
  • 1¬†tsp.¬†dried Thyme leaves
  • 1¬†Bay Leaf
  • 1¬†cup¬†frozen Peas… thawed
  • Rice or Egg Noodles


  • Coat Beef in¬†Flour..Salt & Pepper
  • Heat a few tablespoons of the Oil in a large skillet.
  • Brown the Meat..a few pieces at a time.. adding more Oil as necessary.
  • Transfer to Slow Cooker.
  • Add Onions to the skillet.. cook until tender.. about 10 minutes.
  • Stir in Tomato Paste..coating the onions.. transfer to the Slow¬†Cooker.
  • Pour Wine into skillet and scrape up any browned bits… add to the cooker…yum ūüėČ
  • Stir in¬†Potatoes, Carrots, Broth, Salt, Thyme and Bay Leaf.
  • Cover and cook on¬†LOW for 7 1/2 hours or¬†HIGH for 4 hours. Add the peas and heat through.

Recipe courtesy of Real Simple

Slow Cooker Classic Beef Stew

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