Crockpot Classic Beef Stew

I was craving some beef stew now that Fall is here, & it has been such a long time since I have actually made beef stew that I decided to look up some recipes.  I remembered I wanted to try boeuf bourguignon, but decided not to because I don't like mushrooms, even though this recipe is pretty darn near a boeuf bourguignon.  I was intrigued by the tomato paste & red wine, so I decided to give it a go, tweaking it just a tad.  This recipe was pretty robust!  The beef is supremely tender, the gravy was nice & thick, & the potatoes & carrots make it nice & hearty.  The tomato paste, wine & thyme make it really flavorful.  The more bites I took, the more I decided I really liked it!  If you don't have a great stew recipe, give this a try.  I think it's quite unique, even though it's a classic dish.
 

Crockpot Classic Beef Stew

Recipe altered from MyRecipes by: Amber (Dessert Now, Dinner Later!)

• 2lbs top round beef/steak, cubed (or bottom round if it's cheaper, but for some reason the stew meat was ridiculously expensive & this nicer cut was on sale.)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil (more if needed)
• 2 medium onions, diced
• 2-3 cloves garlic, minced
• 1 (6oz) can tomato paste
• 1 cup red cooking wine
• 2-3 small/medium potatoes, large diced
• 1/2 lb baby carrots
• 2 cups beef broth
• 1 Tbsp kosher salt
• 1 tsp dried thyme leaves
• Kosher salt & black pepper, as needed

1. Coat cubed beef in flour.  Heat half of olive oil in a large skillet.  Brown half of the meat mixture, seasoning with kosher salt & black pepper as it is in the pan.  Transfer to a 6-qt slow cooker.  Repeat with remaining oil & beef, seasoning well.  (I had to split my stew up in two crockpots because I don't have a 6-qt slow cooker, just 4-qt & 2-qt.)
2. Add onions to the same skillet, season with kosher salt & pepper, & cook over medium heat until tender, about 10 minutes.  Stir in the tomato paste & coat the onions; transfer to the crockpot.
3. Pour wine into the skillet & scrape up any browned bits; add to the crockpot.  
4. Stir in the potatoes, carrots, broth, salt, & thyme.  Cover & cook on low heat for 7 1/2 hours, or on high for 4 hours.  Serve with fresh rolls, or crusty bread to soak up the gravy.  

I was craving some beef stew now that Fall is here, & it has been such a long time since I have actually made beef stew that I decided to look up some recipes.  I remembered I wanted to try boeuf bourguignon, but decided not to because I don't like mushrooms, even though this recipe is pretty darn near a boeuf bourguignon.  I was intrigued by the tomato paste & red wine, so I decided to give it a go, tweaking it just a tad.  This recipe was pretty robust!  The beef is supremely tender, the gravy was nice & thick, & the potatoes & carrots make it nice & hearty.  The tomato paste, wine & thyme make it really flavorful.  The more bites I took, the more I decided I really liked it!  If you don't have a great stew recipe, give this a try.  I think it's quite unique, even though it's a classic dish.
 

Crockpot Classic Beef Stew

Recipe altered from MyRecipes by: Amber (Dessert Now, Dinner Later!)

• 2lbs top round beef/steak, cubed (or bottom round if it's cheaper, but for some reason the stew meat was ridiculously expensive & this nicer cut was on sale.)
• 1/2 cup all-purpose flour
• 1/4 cup olive oil (more if needed)
• 2 medium onions, diced
• 2-3 cloves garlic, minced
• 1 (6oz) can tomato paste
• 1 cup red cooking wine
• 2-3 small/medium potatoes, large diced
• 1/2 lb baby carrots
• 2 cups beef broth
• 1 Tbsp kosher salt
• 1 tsp dried thyme leaves
• Kosher salt & black pepper, as needed

1. Coat cubed beef in flour.  Heat half of olive oil in a large skillet.  Brown half of the meat mixture, seasoning with kosher salt & black pepper as it is in the pan.  Transfer to a 6-qt slow cooker.  Repeat with remaining oil & beef, seasoning well.  (I had to split my stew up in two crockpots because I don't have a 6-qt slow cooker, just 4-qt & 2-qt.)
2. Add onions to the same skillet, season with kosher salt & pepper, & cook over medium heat until tender, about 10 minutes.  Stir in the tomato paste & coat the onions; transfer to the crockpot.
3. Pour wine into the skillet & scrape up any browned bits; add to the crockpot.  
4. Stir in the potatoes, carrots, broth, salt, & thyme.  Cover & cook on low heat for 7 1/2 hours, or on high for 4 hours.  Serve with fresh rolls, or crusty bread to soak up the gravy.