Prep Time:40 minsAdditional Time:4 hrsTotal Time:4 hrs 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:4 hrsTotal Time:4 hrs 40 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 40 mins
Total Time:
4 hrs 40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3poundsboneless beef chuck, trimmed and cut into 1 1/2-inch pieces1teaspoonsalt, divided1teaspoonground pepper, divided½cupall-purpose flour4tablespoonsextra-virgin olive oil, divided1largeonion, halved and sliced1 ½poundsYukon Gold potatoes, cut into 1 1/2 -inch pieces1poundcarrots, cut into 2-inch lengths¾cupred wine1 ½cupslow-sodium beef broth1(6 ounce) cantomato paste1teaspoondried thyme1small bay leafChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
3poundsboneless beef chuck, trimmed and cut into 1 1/2-inch pieces
1teaspoonsalt, divided
1teaspoonground pepper, divided
½cupall-purpose flour
4tablespoonsextra-virgin olive oil, divided
1largeonion, halved and sliced
1 ½poundsYukon Gold potatoes, cut into 1 1/2 -inch pieces
1poundcarrots, cut into 2-inch lengths
¾cupred wine
1 ½cupslow-sodium beef broth
1(6 ounce) cantomato paste
1teaspoondried thyme
1small bay leaf
Chopped fresh parsley for garnish
DirectionsPlace beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.TipsEquipment: 6-quart slow cookerOriginally appeared: EatingWell.com, November 2017
Directions
Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.TipsEquipment: 6-quart slow cooker
Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.
Tips
Equipment: 6-quart slow cooker
Originally appeared: EatingWell.com, November 2017
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Nutrition Facts(per serving)590Calories20gFat32gCarbs64gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
