Slow Cooker Beef Stew

Overview

Nutritious vegetables and chunks of lean meat simmering in their own juices come together to create a simple yet hearty slow-cooker dish that’s perfect for chilly weather.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes

1/4 cup all-purpose flour

2 tablespoons olive oil, plus more as needed

1 cup low-sodium beef stock1/2 cup red wine

One 15-ounce can no-salt-added diced tomatoes, in juice

2 russet or Yukon gold potatoes, peeled and cut into 1-inch cubes

2 celery stalks, diced

2 carrots, diced1 large onion, diced

2 cloves garlic, minced

2 bay leaves1 tablespoon minced fresh thyme leaves

1 1/2 teaspoons kosher salt

Tools

Measuring cups

Liquid measuring cup

Measuring spoons

Chef’s knife Cutting board

Can opener Vegetable peeler

Resealable plastic bag

Large skillet

Tongs

6-quart slow cooker

Wooden spoon

Directions

Working in 2 batches, combine the beef and flour in a resealable plastic bag; seal and shake until the beef is completely coated with flour. Set aside.

Heat the 2 tablespoons oil in a large skillet over medium-high heat (see Cook’s Note). Working in batches and adding more oil as necessary, add the beef in a single layer and cook, turning occasionally, until the beef is nicely brown on all sides, about 4 minutes. Transfer the beef to a 6-quart slow cooker.

Add the stock and red wine to the skillet and bring to a boil, scraping up the browned bits with a wooden spoon, and continue to boil until slightly reduced, about 1 minute. Transfer the liquid to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6 to 8 hours or high for 4 to 6 hours. The beef and vegetables should be tender.