Slow Cooker Beef Stew Cooking Classy from www.cookingclassy.com
Introduction
Are you craving some hearty, warm beef stew but don't have the time to stand by the stove all day? This slow cooker beef stew recipe is the perfect solution! Simply toss all of the ingredients into your slow cooker in the morning, and let it cook low and slow all day for a delicious, comforting dinner.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces - 1/4 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 teaspoon dried thyme - 1 tablespoon olive oil - 1 onion, chopped - 3 cloves garlic, minced - 4 carrots, peeled and chopped - 3 potatoes, peeled and chopped - 2 cups beef broth - 1 cup red wine - 1 can diced tomatoes (14.5 ounces) - 1 bay leaf
Instructions
1. In a large bowl, combine the flour, salt, pepper, paprika, and thyme. Add the beef stew meat and toss to coat evenly. 2. Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. 3. Transfer the beef to the slow cooker. Add the onion, garlic, carrots, potatoes, beef broth, red wine, diced tomatoes, and bay leaf. 4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and the vegetables are cooked through. 5. Remove the bay leaf and serve hot with crusty bread or over mashed potatoes.
Nutrition
This slow cooker beef stew recipe makes approximately 8 servings. Each serving contains: - 380 calories - 16g fat - 37g carbohydrates - 23g protein - 790mg sodium
Tips
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the slow cooker during the last 30 minutes of cooking. - Customize your beef stew by adding different vegetables, such as mushrooms, celery, or parsnips. - Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat in the microwave or on the stove until heated through.
