Crock-Pot Beef Stew Recipe
Daily Value: 14%
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||54µg||13%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-pot temperatures vary — I find that the smaller crock-pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender.
- 3 pounds cubed beef for stew
- 1 tablespoon salt
- 1 cup red wine
- 5 sprigs thyme
- 1 tablespoon chopped rosemary
- 1 teaspoon black peppercorns
- 1/2 pound coarsely chopped carrots
- 1 pound cubed red potatoes
- 2 cups chopped mushrooms
- 3 cups minced onions
- 3 cloves of peeled garlic
- 1 cup beef broth
- 2 bay leaves
Season the beef with salt and then brown it in batches over high heat without crowding the meat in the pan. Once you get some nice carmelization on both sides, remove from the pan and place in the crock pot. Deglaze the pan with 1 tablespoon of the red wine and, over low heat, stir in the thyme and rosemary, then remove the pan from the heat and pour over the beef in the crock pot.
On top of the beef, add in the black peppercorns then the vegetables. Pour the beef broth and the rest of the red wine over the vegetables and nestle the bay leaves among the ingredients. Cook in the crock pot on high for 1 hour, then cook on low for 7 hours, stirring after the first couple hours.
Recipe DetailsServings: 8
Special Designations: Nut-free, Dairy-free
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