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Slow Cooker Beef Stew

by Hitomi Aihara • featured in 6 Warming Soups and Stews

Inspired by thegunnysack.com

Ingredients

for 8 servings

  • 3 lb
    chuck roast (1.5 kg)
  • ⅓ cup
    all-purpose flour (40 g)
  • 1 ½ tablespoons
    salt, divided
  • ½ tablespoon
    pepper
  • 1 tablespoon
    olive oil
  • 1 g
    red onion, diced 1 g
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 28 oz
    can of plum tomatoes
  • 2 cups
    red wine (470 mL)
  • 1 bay leaf
  • 1 tablespoon
    fresh parsley, chopped, plus more for serving
  • 1 tablespoon
    chopped fresh sage

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Preparation

  1. In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
  2. Heat oil in large skillet. Sear the meat on all sides until golden brown.
  3. Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
  4. Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
  5. Enjoy!
 

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