Rating: 4 stars
47 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 7
  • 4 star values: 16
  • 5 star values: 21

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.

Jane Kirby
Recipe by Real Simple March 2004

Gallery

Susie Cushner

Recipe Summary

prep:
35 mins
additional:
7 hrs 25 mins
total:
8 hrs
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

calcium 54mg; 520 calories; calories from fat 0%; carbohydrates 31g; cholesterol 127mg; fat 20g; fiber 4g; iron 6mg; protein 48mg; saturated fat 5g; sodium 1061mg.
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