Slow-Cooker Beef Stew

Name: Slow-Cooker Beef Stew
Yield: Serves 6 to 8
Ingredients: 4 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped fine; 1/3 cup, all-purpose flour; 1/4 cup, tomato paste; 1 teaspoon, minced fresh thyme; 2 cups, beef broth; 1/2 cup, dry red wine; 1 1/2 pounds, red potatoes, unpeeled, cut into 1-inch pieces; 1 pound, carrots, peeled, halved lengthwise, and sliced 1 inch thick; 2 , bay leaves; 2 cups, frozen peas, thawed; 2 tablespoons, minced fresh parsley

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A stew that will fill you up and keep you warm when you need it most.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Achieving big, bold flavor in beef stew usually requires browning the meat, a tedious task that is done in stages and takes time. We wanted to streamline the process while still getting the beefy flavor. To this end, we found that browning ...

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