Note that there is quite a bit of liquid in this recipe, unusual for slow cooker recipes, so your final result will have a lot of liquid. Want a thicker stew? Deglaze your meat pan with the wine to get all of the flour before adding it to the slow cooker, and use the tomato paste, listed as an option in the recipe.

Or use less broth, by about half. Cooking it longer, with the lid removed during the last hour of cooking, will also reduce the liquid. One last-ditch solution is to add about 5 ounces of egg noodles during the last 15 minutes of cook time. Or you could do what I do and serve crusty bread with the meal to soak up that hearty sauce!

 

INGREDIENTS

1 pound lean chuck beef, cut into cubes

¼ cup flour

2 tablespoons extra-virgin olive oil

2 stalks celery, cut into slices

3 large carrots, sliced into thick rounds

½ cup shelled snap peas

2 medium potatoes of any variety, peeled and cut into bite-sized pieces

½ cup diced red bell pepper

1 medium yellow onion, chopped

2 cloves garlic, minced

1 bay leaf

2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon kosher or sea salt

¾ teaspoon black pepper, divided

2½ cups low-sodium beef broth

½ cup beef broth, or red wine (optional)

¼ cup chopped flat parsley, (optional for garnish)

2 tablespoons tomato paste (optional, but helps to thicken up the stew)

 

INSTRUCTIONS

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.

Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!

Garnish with chopped parsley if desired.

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Quick Tip:  Not a beef-eater, but would like a thick and hearty stew? You can still use this recipe! Just substitute chicken for the beef, chicken broth for the beef broth and white wine for the red wine. You don’t have to sear the chicken first, just toss it into your slow cooker raw. But if you do sear it, your stew will have more flavor.

Recipe and image courtesy of SkinnyMs