Monday, March 14, 2011


There is just NOTHING like the smell of a yummy stew cooking slowly in your CROCK POT when you come home in the afternoon.

This recipe is delicious and, I hope you can enjoy it this week.  Your family will ADORE you even more for preparing it for them!

BEEF STEW-  Prepared in the Crock Pot 

  • 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
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.

Recipe Source:  MY RECIPES

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