Beef Stew

Beef Stew

6-8 servings

 
2 ½ lb bottom round beef roast
1 tsp kosher salt
2 tbsp all-purpose flour
2 tbsp olive oil, divided
2 small onions, diced
1 cup dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, Zinfandel, Sangiovese, Cabernet Franc)
2 large Carrots, cut into 1” pieces
1 ½ lb small yukon gold potatoes, quartered
2 stalks celery, cut into 1” pieces
¼ cup flour
1 tsp Worcestershire sauce
1 tsp paprika
1 clove garlic
2 bay leaves
1 sprig fresh thyme (1.5 tsp dried)
2 cups low-sodium beef broth
2 tbsp tomato paste
Salt and pepper
 
Warm a slow cooker on low while prepping
Trim roast of the fat and cut into 2” pieces. Place in a large bowl and season with salt. Sprinkle with flour and toss to combine.
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Add half the beef and sear until browned and a few sides, 2-3 min/side. Transfer to slow cooker and repeat with the rest of the oil and beef.
Add the onions to the skillet and sauté until soft, 4-5 min. Add the red wine and deglaze the pan (scrape the bottom of the pan with a wooden spoon). Pour the red wine mixture over the beef. Add the carrots in a single layer over the beef, followed by the potatoes and celery. Tuck the bay leaves and thyme into the slow cooker with the potatoes.
Whisk the broth, tomato paste, flour, Worcestershire, paprika and garlic in a small bowl. Pour over the potatoes.
Cover and cook on LOW until beef and vegetables are tender, ~8hrs.

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