Hearty Beef Stew
Course
Main Dish
Servings
Prep Time
8
people
35
minutes
Cook Time
Passive Time
8
hours
8
hours, 35 minutes
Servings
Prep Time
8
people
35
minutes
Cook Time
Passive Time
8
hours
8
hours, 35 minutes
Ingredients
1
tbsp.
canola oil
2
lbs.
chuck roast
trimmed, boneless, cut into 1-in. pieces
1
cup
wine
red, dry
1/4
cup
tomato paste
1 1/4
tsp.
salt
1
tsp.
black pepper
freshly ground
6
carrots
large, cut diagonally into 1 1/2- to 2-in. pieces (about 1 lb.)
6
cloves
garlic
large, minced (about 2 Tbsp.)
5
stalks
celery
cut diagonally into 1-in. slices
2
onion(s)
large, quartered
2 1/2
cups
beef stock
unsalted, divided
6
sprigs
thyme
large
3
bay leaves
3 1/2
tbsp.
flour
all-purpose
parsley
flat-leaf leaves (optional)
Instructions
Place in a 5- to 6-quart slow cooker.
Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
Heat oil in large skillet over medium-high.
Repeat procedure with remaining beef.
Add wine to skillet; scrape to loosen browned bits from bottom of pan.
Bring wine to a boil, and cook 1 minute.
Add to slow cooker.
Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
Add thyme sprigs and bay leaves.
Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
Whisk together flour and remaining 1/2 cup stock.
Add flour mixture and to slow cooker.
Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
Discard thyme sprigs and bay leaves.
Garnish with parsley, if desired.