Name: Slow cooker beef stew
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 6 oz beef chuck for stew, patted dry and cut into 1-inch pieces; 4 oz Yukon Gold potato, cut into 1-inch chunks; 1 medium carrot, sliced into 1/2-inch coins; 1 stalk celery, sliced 1/2-inch thick; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tsp olive oil; 1 tbsp tomato paste; 3/4 cup beef broth; 1 tbsp all-purpose flour; 3/4 tsp Worcestershire sauce; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp red wine vinegar; 1 tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 8 hr

Heat half the oil in a 12-inch skillet over medium-high heat. Season the beef with half the salt and pepper. Add the beef to the skillet and sear until browned on all sides, about 5 minutes. Transfer the beef to a 1.5-quart slow cooker.
In the same skillet, add the remaining oil, onion, and celery. Sauté for 3 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute more. Transfer everything to the slow cooker along with the potatoes and carrots.
Whisk the flour into the beef broth until smooth. Pour the broth, Worcestershire sauce, and dried thyme over the ingredients in the slow cooker. Stir to combine. Cover and cook on low for 7 to 8 hours until the beef is fork-tender. If the liquid looks low at 6 hours, stir in 2 tablespoons of water. Done when beef is fork-tender and flakes easily, 160°F.
Stir in the red wine vinegar and the remaining salt and pepper. Taste for seasoning. Ladle the stew into a bowl and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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