Name: Slow Cooker Beef Stew with Red Wine and Yukon Gold Potatoes
Prep time: 25 min
Cook time: 8 h 30 min
Total time: 9 h
Ingredients: 2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 1/2 lbs Yukon Gold potatoes, cut into 1-inch cubes; 4 medium carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 1 can (14.5 ounces) diced tomatoes; 2 tablespoons tomato paste; 2 cups beef broth; 1 cup dry red wine; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 2 bay leaves; 1 cup frozen peas; 2 tablespoons fresh parsley, chopped

Description

Floured chuck beef seared in batches, then cooked with Yukon Gold potatoes, carrots, celery, tomatoes and red wine in a 6-quart slow cooker. Cook 8 to 9 hours on LOW or 5 to 6 on HIGH, and stir in frozen peas for the last 15 minutes.

Ingredients

Units

2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 1/2 lbs Yukon Gold potatoes, cut into 1-inch cubes
4 medium carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 can (14.5 ounces) diced tomatoes
2 tablespoons tomato paste
2 cups beef broth
1 cup dry red wine
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 cup frozen peas
2 tablespoons fresh parsley, chopped

Instructions

Toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over high heat. Sear the beef in batches, browning on all sides, about 5 minutes per batch. Transfer to a 6-quart slow cooker.
In the same skillet, cook the onion for 3 minutes. Add garlic and cook 30 seconds. Deglaze with the red wine, scraping up the browned bits. Pour into the slow cooker.
Add the potatoes, carrots, celery, diced tomatoes, tomato paste, beef broth, Worcestershire, thyme, and bay leaves to the slow cooker. Stir gently.
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaves. Taste and adjust seasoning.
Ladle into bowls and garnish with fresh parsley.

Notes

Tossing the beef in flour before searing creates a light crust that thickens the stew liquid as it cooks — it does double duty.
Red wine is not mandatory, but it adds an acidity and depth that broth alone cannot match. Use whatever you would drink.
Add the peas at the very end so they keep their bright color and slight snap instead of turning army green and mushy.

Prep Time: 25 minutes
Cook Time: 510 minutes

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 6
Sodium: 790
Fat: 18
Carbohydrates: 32
Fiber: 5
Protein: 38
Cholesterol: 110