Slow Cooker Beef Stew Recipe
"Crock-Pots, the original slow cooker, were practically invented to make beef stew: The gentle heat eases the tough meat into tender, flavorful bits. A little wine, mustard, and mushroom enhances the deep, meaty flavor, while peas and herbs add a burst of freshness. May we suggest some bread to sop up the sauce. Game plan: This recipe can be prepared through step 1 the night before, cooled, and stored in the refrigerator. The stew can also be cooked on low for about 8 hours. This dish was featured as part of our Slow Cooker Recipes photo gallery...."
INGREDIENTS
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2 tablespoons vegetable oil
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2 medium celery stalks, medium dice
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1 medium carrot, peeled and medium dice
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1 medium yellow onion, medium dice
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2 medium garlic cloves, finely chopped
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1/2 teaspoon dried thyme
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2 tablespoons tomato paste
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1 cup dry red wine
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2 tablespoons Dijon mustard
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1/3 cup all-purpose flour
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2 teaspoons kosher salt, plus more as needed
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1/2 teaspoon freshly ground black pepper, plus more as needed
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1 (3-pound) boneless chuck roast
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1/2 pound cremini mushrooms, cleaned, stems trimmed, and quartered
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1 1/2 cups low-sodium beef broth
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1 bay leaf
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1 cup frozen peas
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2 tablespoons coarsely chopped fresh Italian parsley leaves
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