Beef Stew in the Crock Pot

Ingredients for Beef Stew in the Crock Pot

• 900g chuck meat, cut into 1 1/2-inch cubes

• 60ml flour

• 2 tablespoons olive oil

• 1/2 cup red wine

• 1 cup beef stock

• 2 bay leaves

• 1 tablespoon fresh thyme, minced

• 2 potatoes, peeled and cubed into 1 inch pieces

• 2 stalks celery, sliced

• 2 carrots, peeled and sliced

• 1 large onion, chopped into cubes

• 2 garlic cloves, minced

• 1 1/2 teaspoons kosher salt

• 1 425g can unsalted diced tomatoes

How to make Beef Stew in the Crock Pot

Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.

Heat 2 tablespoons 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.

Remove the meat from the pan and place in the crock pot.

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.

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

Cook on low for 6-8 hours.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.