Beef Stew in the Crock PotCatherine McCord
Recipe information
Yield
Serves 6
Ingredients
2
pounds chuck meat, cut into 1 1/2-inch cubes
1
/4 cup flour
2
tablespoons olive oil
1
/2 cup red wine
1
cup beef stock
2
bay leaves
1
tablespoon fresh thyme, minced
2
potatoes, peeled and cubed into 1 inch pieces
2
stalks celery, sliced
2
carrots, peeled and sliced
1
large onion, chopped into cubes
2
garlic cloves, minced
1
1/2 teaspoon kosher salt
1
15 oz can unsalted diced tomatoes
Need to make a substitution?
Preparation
Step 1
Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
Step 2
Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
Step 3
Remove the meat from the pan and place in the crock pot.
Step 4
Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
Step 5
Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
Step 6
Cook on low for 6-8 hours.