Crock Pot Beef Stew
Hearty crock pot beef stew with chuck roast, red wine, and vegetables, slow-cooked for tender flavor. 550 calories per serving.
Ingredients
- 2 cups beef broth
- 1 cup red wine (merlot or cab- use a good wine, not cooking wine)
- 3 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 4 cloves garlic, pressed
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 2-3 pounds chuck roast, cut into 1 inch pieces
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 medium carrots, peeled and cut into ½ inch thick slices
- 1 pound baby Yukon gold potatoes, quartered
- 1 onion, diced
- 1 cup frozen peas
- Fresh parsley, chopped, for serving (optional)
Instructions
Mix broth base:
In a 6-quart slow cooker, combine beef broth, wine, tomato paste, worcestershire sauce, garlic, thyme, oregano, and bay leaf. Whisk until smooth; set aside.Season beef pieces:
Generously season the beef pieces with salt and pepper.Sear beef:
Heat olive oil in a heavy skillet over medium-high heat. Add beef in a single layer (sear in batches if necessary) and brown on all sides, about 3-5 minutes total. Transfer browned beef to the slow cooker.Add vegetables:
Add carrots, potatoes, and onion to the slow cooker; stir to mix evenly.Cook on low:
Cover and cook on low for 7-8 hours.Stir in peas:
About 15 minutes before serving, discard the bay leaf and stir in frozen peas. Continue cooking for an additional 15 minutes.Serve stew:
Ladle stew into bowls and garnish with fresh parsley if desired.