A flavorful and hearty beef stew made in the slow cooker.
Course Main Dish
Prep Time 10 minutesminutes
Cook Time 5 hourshours15 minutesminutes
Total Time 5 hourshours25 minutesminutes
Servings 6
Ingredients
2teaspoonsolive oil
6clovesgarlic
1(2-pound)boneless chuck roast,trimmed of excess fat and cut into 2-inch cubes
1tablespoonflour
1 1/4teaspoonssalt,divided
1/2teaspoonfreshly ground black pepper,divided
1cupred wine
2cupschopped carrots
1 1/2cupsdiced onions
1/2cuplow-sodium beef broth
1heaping tablespoon tomato paste
1teaspoonchopped fresh rosemary
1 1/2teaspoonschopped fresh thyme
dash of ground cloves
1(14.5-ounce)can diced tomatoes
1bay leaf
1cupgreen peas
6cupsmashed potatoes
Instructions
Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally.
Remove garlic with a slotted spoon and place in a slow cooker.
Increase heat to medium-high. Sprinkle beef with flour and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan and cook for 5 minutes, browning on all sides.
Using a slotted spoon, remove beef from Dutch oven and place in slow cooker.
Add wine to Dutch oven, bring to a boil, and use a wooden spoon to scrape the browned bits off the bottom.
Add carrots, onion, beef broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, bay leaf, and remaining salt and pepper.
Bring mixture to a simmer and then pour into slow cooker. Give everything a good stir, cover and cook on HIGH for 5 hours.
A few minutes before serving add peas and remove bay leaf. You can use frozen peas. It will only take them a few minutes in the slow cooker to defrost and cook.