Beef Stew Recipe Slow Cooker

Introduction

Ingredients

• 2 lbs of beef stew meat
• 1 tbsp of olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 celery stalks, sliced
• 3 carrots, sliced
• 2 potatoes, diced
• 1 cup of beef broth
• 1 cup of red wine
• 1 tbsp of tomato paste
• 1 tsp of dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp of flour
• 2 tbsp of water

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef stew meat and brown on all sides. This should take about 5 minutes.
3. Transfer the beef to the slow cooker.
4. Add the onion, garlic, celery, carrots, and potatoes to the slow cooker.
5. In a separate bowl, mix together the beef broth, red wine, tomato paste, thyme, bay leaf, salt, and pepper.
6. Pour the mixture over the beef and vegetables in the slow cooker.
7. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
8. In a small bowl, mix together the flour and water to create a slurry.
9. Stir the slurry into the slow cooker and cook for an additional 30 minutes on high or until the stew has thickened.
10. Remove the bay leaf before serving.

Nutrition

• Calories: 350
• Protein: 28g
• Fat: 11g
• Carbohydrates: 30g
• Fiber: 5g
• Sodium: 500mg

Tips

• You can use any type of beef stew meat, such as chuck roast or sirloin, for this recipe.
• You can also add other vegetables to the stew, such as mushrooms or green beans.
• If you don't have red wine, you can substitute with more beef broth.
• If you prefer a thicker stew, you can add more flour and water to the slurry.
• This beef stew can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Conclusion