Slow Cooker Beef Stew
A savory and hearty stew that will warm you right up!
Equipment
- Medium Sized Slow Cooker
Ingredients
- 5 bacon slices, finely chopped
- 3 lbs. boneless beef chuck, cut to 1 inch cubes
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 cup red cooking wine
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup soy sauce
- 1/4 cup flour
- 1 teaspoon paprika
- 1 tablespoon thyme, finely chopped
- 2 bay leaves
- 5 medium carrots, sliced thickly
- 1 lb. baby potatoes, red or gold
- 8 ounces mushrooms, (baby bella), sliced
- fresh chopped parsley, for garnish
Instructions
- In a large skillet cook bacon over medium high heat until crisp. Put on a paper towel and pat dry, then place bacon in the slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Don’t overcrowd the pan, cook in batches if necessary. Transfer beef to the slow cooker.
- Add the shallots into the pan and cook until translucent, about 3 to 5 minutes, then add the garlic for about another minute. Pour in the red wine to the skillet scraping down the brown bits on the bottom and sides. Allow it to simmer and reduce by about half and then slowly add the broth, tomato sauce, and soy sauce. Take some of the liquid and mix it with the flour, until it is a smooth slurry. Slowly whisk the flour slurry back into the pan.
- Add thyme, bay leaves, carrots, potatoes, and mushrooms to the slow cooker, then pour in the sauce. Give it a good stir and cook on low until beef is tender for 8-10 hours or high for 6-8. Make sure to stir the stew occasionally to ensure all the vegetables are evenly cooked. Garnish with fresh parsley and serve with the bread of your choice.
Notes
If you don’t have a slow cooker, you can also do this on the stove in a large pot with a lid. Cook on medium low heat for about 4 to 6 hours. Make sure to stir throughout the cook time, as the heat distribution isn’t as even as a slow cooker.