Ingredients
Scale
- 2 pounds beef stew meat
- 4 medium potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 bay leaf
Instructions
- Heat a large skillet over medium-high heat. Brown the beef stew meat on all sides for about 5-7 minutes, then transfer it to the crockpot.
- Add the potatoes, carrots, onion, and garlic to the crockpot.
- Pour the beef broth into the crockpot.
- Add the tomato paste, dried thyme, dried rosemary, salt, and black pepper, stirring gently to combine.
- In a small bowl, whisk the flour with a couple of tablespoons of water until smooth, then add it to the crockpot and stir.
- Add the bay leaf and cover the pot.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Once done, remove the bay leaf, stir, and adjust seasoning as needed.
- Serve hot.
Notes
Use quality beef for the best flavor and feel free to add other vegetables like peas or green beans.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg