Simplest Beef Stew

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Nutritional Information

Amount per serving
  • Calories: 619
  • Fat: 29g
  • Saturated fat: 10g
  • Protein: 61g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 200mg
  • Sodium: 548mg


  • 2 1/2 pounds beef chuck, trimmed of fat and cut into 1-inch cubes
  • Salt and pepper
  • 4 tablespoons all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 onions, cut into wedges
  • 6 carrots, cut into 1-inch pieces
  • 8 cloves garlic, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 1/2 cups dry red wine
  • 1/2 teaspoon dried thyme
  • 1 bay leaf


  1. Place meat in a large bowl; season all over with salt and pepper and coat in flour. Warm 2 Tbsp. oil in a skillet over medium-high heat. Fry half of meat until brown all over, about 4 minutes; place cubes in a slow cooker. Warm remaining 1 Tbsp. oil in skillet, fry remaining meat and place in slow cooker.
  2. Add onions and carrots to skillet and cook, stirring often, for 2 minutes. Add garlic; cook for 1 minute longer. Add onion mixture to slow cooker.
  3. Pour vinegar and wine into skillet, bring to a boil and then add mixture to slow cooker. Season mixture with salt, pepper and thyme; add bay leaf. Cover and cook on low heat until meat is tender, 5 to 6 hours. Remove bay leaf and serve hot.
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