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Classic Red Wine Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for even color and flavor.
  • Stir in the diced onion and minced garlic. Cook for two minutes until the onion softens.
  • Sprinkle the flour over the meat mixture and stir to coat. Cook for one minute more.
  • Pour in the red wine and scrape the bottom of the skillet to loosen any browned bits. Let it bubble for a minute.
  • Transfer everything from the skillet to the slow cooker. Add the cubed potatoes, sliced carrots, beef broth, tomato paste, dried thyme, and bay leaves.
  • Season with salt and black pepper. Stir to combine all ingredients.
  • Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
  • Remove the bay leaves before serving.

Notes

Mix the flour with a small splash of broth before adding it if you want a smoother gravy at the end. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet