SLOW-COOKER BEEF STEW

Slow-Cooker Beef Stew image

Provided by Catherine McCord

Time 6h15m

Yield 6 servings

Number Of Ingredients 14

2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons olive oil, plus more as needed
1 cup low-sodium beef stock
1/2 cup red wine
One 15-ounce can no-salt-added diced tomatoes, in juice
2 russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
2 celery stalks, diced
2 carrots, diced
1 large onion, diced
2 cloves garlic, minced
2 bay leaves
1 tablespoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt

Steps:

Working in 2 batches, combine the beef and flour in a resealable plastic bag; seal and shake until the beef is completely coated with flour. Set aside.
Heat the 2 tablespoons oil in a large skillet over medium-high heat (see Cook's Note). Working in batches and adding more oil as necessary, add the beef in a single layer and cook, turning occasionally, until the beef is nicely brown on all sides, about 4 minutes. Transfer the beef to a 6-quart slow cooker.
Add the stock and red wine to the skillet and bring to a boil, scraping up the browned bits with a wooden spoon, and continue to boil until slightly reduced, about 1 minute. Transfer the liquid to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6 to 8 hours or high for 4 to 6 hours. The beef and vegetables should be tender.