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Slow Cook Beef Stew

Slow Cook Beef Stew
“I work long hours and try to find recipes for hearty meals that'll be ready when I arrive home,” writes Donna Wenger of Little Rock, Arkansas. “Everyone who tries this really enjoys the rich taste and tender meat.”
6 ServingsPrep: 20 min. Cook: 6 hours

Ingredients

  • 2 pounds beef top round steak, cut into 1-inch cubes
  • 8 medium carrots, cut into 1-inch pieces
  • 1 pound small red potatoes, quartered
  • 1/2 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup all-purpose flour
  • 1 can (6 ounces) tomato paste
  • 3/4 cup beef broth
  • 1/3 cup dry red wine or additional beef broth
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced garlic
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme

Directions

  • In a large skillet, brown beef on all sides. In a 5-qt. slow cooker,
  • combine the carrots, potatoes, mushrooms and red pepper. Pour
  • tomatoes over the top.
  • In a small bowl, whisk the flour, tomato paste and broth until
  • smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into
  • slow cooker. Top with beef.
  • Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6
© Taste of Home 2013

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Slow Cook Beef Stew (continued)

Directions (continued)

  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013