Crock Pot Beef Stew

Name: Crock Pot Beef Stew
Yield: 3 servings
Cuisine: American
Ingredients: 2 lb Chuck meat, cut into 1 1/2 inch cubes; 1/4 cup Flour; 2 tbsp Olive Oil; 1/2 cup Red Wine; 1 cup Beef Stock; 2 Bay Leaves; 2 Potatoes, peeled and cut into 1 inch cubes; 1 tbsp Fresh Thyme, minced; 2 Carrots, peeled and sliced; 2 Stalks of Celery, Sliced; 1 large Onion, copped into 4; 2 Garlic Cloves, Minced; 1 1/2 tsp Kosher Salt; 1 15 oz. Can, Unsalted Diced Tomatoes

Veronica Irene Partridge @cook_3946291

Corona del Mar, California

Finished product

Veronica Irene Partridge @cook_3946291

Corona del Mar, California

Finished product

Saved

Ingredients

3 servings

2 lbChuck meat, cut into 1 1/2 inch cubes
1/4 cupFlour
2 tbspOlive Oil
1/2 cupRed Wine
1 cupBeef Stock
2Bay Leaves
2Potatoes, peeled and cut into 1 inch cubes
1 tbspFresh Thyme, minced
2Carrots, peeled and sliced
2Stalks of Celery, Sliced
1 largeOnion, copped into 4
2Garlic Cloves, Minced
1 1/2 tspKosher Salt
115 oz. Can, Unsalted Diced Tomatoes

Saved

Steps

1

Place cubes meat and flour in a ziplock bag, seal and shake until pieces are fully covered in flour.
2

Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
3

Remove meat from pan and place into the crockpot.
4

Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
5

Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
6

Cook on low for 6-8 hours and serve.