This classic slow cooker beef stew is hearty and flavorful, everything you would want from a beef stew. This makes a fabulous snow day or busy winter day meal along with a Caesar salad and crusty French bread.
Feel free to use a little apple juice, beer, or more beef broth in place of the red wine, or baby portobello in place of the button mushrooms.
- 3 slices bacon (chopped)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper (freshly ground)
- 2 pounds lean beef stew meat (from round or chuck)
- 8 ounces button mushrooms (cleaned and thickly sliced)
- 1 medium carrot (peeled, thinly sliced)
- 1 1/2 cups frozen pearl onions (thawed)
- 1 teaspoon garlic (minced)
- 1/2 cup dry red wine (such as cabernet sauvignon or pinot noir)
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf rosemary
- In a large skillet or sauté pan over medium heat, cook the diced bacon until almost crisp and fat has been rendered. With a slotted spoon, transfer the bacon to paper towels and leave 1 tablespoon of drippings in the skillet. Refrigerate the bacon; it will be added to the stew near the end of the cooking time.
- In a food storage bag, combine the flour, salt, and pepper. Add the beef pieces and toss to coat with the flour mixture.
- Cook the beef in the bacon drippings over medium heat, stirring constantly, until the beef is nicely browned on all sides.
- Transfer the beef to the crockery insert of a slow cooker. Top with the mushrooms, thinly sliced carrots, and thawed onions.
- Combine the wine, beef broth, tomato paste, and garlic. Pour over the beef and vegetables. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.
- Stir in the thyme, rosemary, and the reserved bacon. Continue cooking on HIGH, uncovered, for 15 minutes longer.
We made this stew in a 7-quart slow cooker, but a smaller slow cooker would work as well.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||7 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|