RECIPES FOR BEEF HEART IN A SLOW COOKER RECIPES

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SLOW-COOKER BEEF STEW RECIPE | EATINGWELL



Slow-Cooker Beef Stew Recipe | EatingWell image

Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth--this could be the best and easiest beef stew you've ever made.

Provided by Carolyn Casner

Categories     Healthy Beef Stew Recipes

Total Time 4 hours 40 minutes

Number Of Ingredients 14

3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
½ cup all-purpose flour
4 tablespoons extra-virgin olive oil, divided
1 large onion, halved and sliced
1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
1 pound carrots, cut into 2-inch lengths
¾ cup red wine
1 ½ cups low-sodium beef broth
1 (6 ounce) can tomato paste
1 teaspoon dried thyme
1 small bay leaf
Chopped fresh parsley for garnish

Steps:

  • Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
  • Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
  • Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
  • Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

Nutrition Facts : Calories 590.4 calories, CarbohydrateContent 31.8 g, CholesterolContent 176.9 mg, FatContent 20.3 g, FiberContent 4.6 g, ProteinContent 64 g, SaturatedFatContent 5.9 g, SodiumContent 623.8 mg, SugarContent 7.5 g

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