Categories: Slow Cooker
Ingredients
- 3 pounds boneless beef chuck, trimmed and cut into 11/2-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 1/2 cup all-purpose flour
- 4 tablespoons extra-virgin olive oil, divided
- 1 large onion, halved and sliced
- 11/2 pounds Yukon Gold potatoes, cut into 11/2 -inch pieces
- 1 pound carrots, cut into 2-inch lengths
- 3/4 cup red wine
- 11/2 cups low-sodium beef broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 small bay leaf
- Chopped fresh parsley for garnish
Directions
- Place beef in a large bowl and season with ½ teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
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Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
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Whisk broth, tomato paste, thyme, bay leaf and the remaining ½ teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
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Cover the slow cooker and cook on High for 4 hours or on Low for 7½ hours. Serve the stew sprinkled with parsley, if desired.