Beef Stew in the Crock PotCatherine McCord
Cooks' Note
This recipe was originally published on Weelicious as "Beef Stew in the Crock Pot".
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
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Coziest Beef Stews
23 hearty recipes that will warm you from the inside out.Warm Up with Potato Soups
When a sweater just doesn't cut it, beat the chill with a potato soup.
