Slow-Cooker Recipe: Classic Beef Stew

1984 faves | 21 recommends
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Do you have to add flour?
Binay Curtis   •  20 Feb   •  Report
I suggest cutting 1-inch vs 2-inch pieces of meat and doing as others suggested- doubling veggies and 1/2ing the meat. I substituted cauliflower for 1/2 of the potatoes to make it lower carb. Also added parsnips . Very yummy !
Shannon Leontiades   •  9 Feb   •  Report
I will try this once i settled down my unpacking at home. Looks very delicious to me.
fd0352d28241   •  4 May   •  Report
It needs half the meat and twice the veggies. It could also use more red wine and thyme, as well as a few cloves of whole garlic. With those changes (which I made this time), I would definitely make this again in keeping with our "red meat about once/month" Mediterranean diet.
Ginger Garner   •  26 Oct   •  Report
This looks great! You can make it healthier by using fresh tomatoes instead of the tomato paste.
e5f97cd1a6f5   •  17 Nov   •  Report
Turned out great! I added some parsnips and it was delicious.
Hillary Mickell   •  16 Nov   •  Report
If I ate meat this would be in my crock pot too.
Sami Naffziger   •  16 Nov   •  Report
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4 pounds bottom round, well trimmed and cut into 2-inch pieces

1 cup all-purpose flour

1/3 cup olive oil (plus more if needed)

2 large onions, diced (2 cups)

1 6-ounce 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 tablespoon kosher salt

1 teaspoon dried thyme leaves

1 bay leaf

1 cup frozen peas, thawed

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