Slow Cooker Beef Stew

• servings: 6 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

2 lbs stew beef

1 or 2 tablespoons olive oil

1 onion (peeled and diced)

8 oz mushrooms (sliced)

2 cloves garlic (minced)

3 potatoes (peeled and chopped into bite sized pieces, or 1 bag whole small baby potatoes)

3 oz tomato paste

1 cup red wine

4 carrots (peeled and cut into about 1 inch pieces)

sprinkle of thyme leaves

2 bay leaves

32 oz chicken or beef broth

salt and pepper to taste

freshly chopped parsley for garnish

Directions

Heat your oil in a large nonstick pan, or in the pot of your slow cooker if it’s stovetop safe.

Add your beef and onion, and cook it until the beef is browned on all sides.

Add your garlic, and cook for about 1 minute.

Add in your red wine, scraping up the brown bits from the bottom of the pan. Simmer the wine until it reduces by half. Add this mixture and the remaining ingredients (through broth) to your slow cooker.

Cook on low about 6 – 8 hours.

For a thicker stew, you can add a cornstarch slurry or mash some of the potatoes right in the broth and give it a stir. Season with salt and pepper to taste and garnish with some freshly chopped parsley. I like to serve this hot with a piece of toasted, crusty bread for dipping.

Nutrition

• Calories: 403 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Cholesterol: 94 mg
• Sodium: 513 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 41 g