Slow-Cooked Country Beef Stew
Ready-To-Use Stocks Recipes
6 to 8
An old-fashioned beef stew made with ease in your Crock Pot.
2 pounds boneless beef cut for stew
All-purpose flour for coating
2 tablespoons vegetable oil
2 slices bacon, cut in 1/4-inch pieces
4 medium carrots, peeled and cut in 1-inch pieces
2 stalks celery, cut in 1-inch pieces
1 large onion, sliced
6 tablespoons all-purpose flour
2 cups red wine
3 large red potatoes, cut in 1 1/2-inch pieces
2 bay leaves
4 tablespoons tomato paste
1 tablespoon dried Herbes de Provence
Salt and ground black pepper
Coat the beef with flour and pat off the excess. Heat the oil over medium heat in a large, heavy pan. Add the beef and cook, turning to brown all sides, 8 to 10 minutes. Remove beef from the pan and transfer it to a 6- to 8-quart slow cooker.
Add the bacon to the pan, cook until it is crisp, then drain it on paper towels. Discard all but 1 tablespoon of drippings from the pan.
Add the carrots, celery, and onion to the pan. Cook, stirring occasionally, for 4 to 5 minutes. Stir in the 6 tablespoons of all-purpose flour. Add the wine, stirring to loosen browned bits from the pan, and cook for 3 to 5 minutes, until the liquid is reduced by one-third, to a syrupy consistency.
Add the beef stock and bring the mixture to a simmer.
Pour the broth/vegetable mixture over the beef in the slow cooker. Add the potatoes, bacon, bay leaves, tomato paste, and Herbes de Provence and stir to combine.
Cover and cook on high for 4 to 5 hours or on low for 7 to 9 hours.
Transfer the beef and vegetables to a serving platter. Discard the bay leaves and season the remaining sauce in the slow cooker with salt and pepper to taste. Pour the sauce over beef and vegetables to serve.
Wine Pairing: Shiraz/Syrah, Zinfandel, Bordeaux, or red Cotes du Rhone