Photo: Susie Cushner
Prep Time
35 Mins
Other Time
7 Hours 25 Mins
Yield
Makes 8 to 10 servings

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.

How to Make It

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.

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