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Try SavoraSlow Cooker Beef Stew
Come home to hearty, warming, ready-made meal! This classic slow-cooking recipe takes just a little bit of prep in the morning. Set your alarm about half an hour early, and you'll be coming home to a warm and satisfying meal that will be sure to have everyone at the table licking their plates.
Recipe adapted from: countryliving.com
Ingredients
- Tbsp. canola oil1
- pot roast, trimmed and cut into 4 pieces1 3 pound
- Kosher salt and freshly ground black pepper
- tomato paste1/4 cup
- dry red wine1 cup
- beef stock2 cups
- Tbsp. all-purpose flour3
- tsp. Dijon mustard2
- lb. carrots, chopped1/2
- lb. new potatoes, chopped into 1-inch pieces1/2
- 8-ounce package cremini mushrooms, halved1
- yellow onion, cut into wedges1 medium
- celery stalks, chopped2 large
- garlic, chopped3 cloves
- sprigs thyme6
- Tbsp. unsalted butter1
- Chopped fresh flat-leaf parsley, for serving
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Learn MoreMethod
Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season beef with salt and pepper. Cook, turning occasionally, until browned on all sides, 10 to 12 minutes in a skillet or 25 to 30 minutes in a slow cooker; transfer to a plate. Add tomato paste and wine. Cook, scraping up any brown bits, 30 seconds. If using a skillet, add sauce to slow cooker.
Whisk in stock, flour, and mustard. Add carrots, potatoes, mushrooms, onion, celery, garlic, and thyme; stir to combine. Add beef. Cover and cook until beef is tender, 5 to 6 hours on high or 7 to 8 hours on low.
Discard thyme. Transfer beef to a cutting board and shred with two forks; return to slow cooker. Stir in butter. Garnish with parsley.
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