Photo: Susie Cushner
Recipe from Real Simple

Pair this classic beef stew with a loaf of crunchy bread, perfect for sopping up the gravy. Making in a slow-cooker keeps preparation simple and you out of the kitchen.

Ingredients

  • 4 pounds bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • 1/3 cup olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
  • 1/2 pound baby carrots (about 2 cups)
  • 2 cups beef broth
  • 1 tablespoon kosher salt
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed

Preparation

Prep Time:
Other: 7 Hours, 25 Minutes

  1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.
Jane Kirby,
March 2004

Nutritional Information

  • Calcium: 54mg
  • Calories: 520
  • Calories from fat: 0%
  • Carbohydrate: 31g
  • Cholesterol: 127mg
  • Fat: 20g
  • Fiber: 4g
  • Iron: 6mg
  • Protein: 48mg
  • Saturated fat: 5g
  • Sodium: 1061mg