Slow Cooker Beef Stew
Ingredients
- 1 tbsp. canola oil
- 1 (3 pound) pot roast, trimmed and cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 1/4 c. tomato paste
- 1 c. dry red wine
- 2 c. beef stock
- 3 tbsp. all-purpose flour
- 2 tsp. Dijon mustard
- 1/2 lb. carrots, chopped
- 1/2 lb. new potatoes, chopped into 1-inch pieces
- 1 (8-ounce) package cremini mushrooms, halved
- 1 medium yellow onion, cut into wedges
- 2 large celery stalks, chopped
- 3 cloves garlic, chopped
- 6 sprigs thyme
- 1 tbsp. unsalted butter
- Chopped fresh flat-leaf parsley, for serving
Instructions
- 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.
