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Slow-Cooker Classic Beef Stew

(see source for link to webpage for pics).


  • 4 lbs bottom round, well trimmed and cut into 2-inch pieces
  • 1 c all-purpose flour
  • 1/3 c olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 c dry red wine
  • 1 lbs potatoes, cut into 2-inch pieces (about 4 cups)
  • ½ lbs baby carrots (about 2 cups)
  • 2 c beef broth
  • 1 tbsp kosher salt
  • 1 tsp dried thyme leaves
  • 1 bay leaf
  • 1 c frozen peas, thawed


  1. 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.

  2. 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.

  3. 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.

  4. Cover and cook on low heat for 7 ½ hours, or on high for 4 hours. Add the peas and heat through.

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