Slow Cooker Beef Stew
- 2 tablespoons vegetable oil
- 2 medium celery stalks, medium dice
- 1 medium carrot, peeled and medium dice
- 1 medium yellow onion, medium dice
- 2 medium garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1 (3-pound) boneless chuck roast
- 1/2 pound cremini mushrooms, cleaned, stems trimmed, and quartered
- 1 1/2 cups low-sodium beef broth
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- Produce
- Bay leaf (1)
- Carrot, medium (1)
- Celery stalks, medium medium (2)
- Cremini mushrooms, stems (1/2 pound)
- Italian parsley, fresh leaves (2 tablespoons)
- Peas, frozen (1 cup)
- Thyme, dried (1/2 teaspoon)
- Yellow onion, medium medium (1)
- Meat
- (3-pound) boneless chuck, boneless roast (1)
- Canned Goods
- Beef broth, low-sodium (1 1/2 cups)
- Tomato paste (2 tablespoons)
- Condiments
- Dijon mustard (2 tablespoons)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves, medium (2)
- Kosher salt (2 teaspoons)
- Vegetable oil (2 tablespoons)
- Beer, Wine & Liquor
- Red wine, dry (1 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published February 8, 2011 (2 years ago).
14 people saved this recipe.
