Crockpot Creations: Hearty Beef Stew

Slow-Cooker Hearty Beef Stew
America's Test Kitchen
Serves 6 to 8
Advance Prep Time: 1 hour
Slow Cooker Time: 9 to 10 hours on low or 6 to 7 hours on high

It is important that the potatoes be 2 to 3 inches in diameter (about 5 oz each) so that they cook at the same rate as the other vegetables in the slow cooker. If you like your stew a big thicker, don't add more flour (which will taste pasty), but rather mash some of the potatoes into the stew before serving.

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch pieces
Salt and pepper
2 Tablespoons vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 Tablespoons tomato paste
2 cups low sodium chicken broth
2 cups low sodium beef broth
2 bay leaves
1 Tablespoon minced fresh thyme or 1 teaspoon dried
2 pounds red potatoes (6 medium), scrubbed (see note above)
1 pound carrots, peeled and cut into 1 inch pieces
1/2 cup all purpose flour
1 cup frozen peas
1/4 cup minced fresh parsley

1) Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the vegetable oil in a 12 inch skillet over medium high heat, until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons vegetable oil and the remaining beef.

2) Add the remaining 2 teaspoons oil to the empty skillet and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine is reduced by half, about 3 minutes, then pour into the slow cooker.

3) Add the chicken broth, 1 1/2 cups of beef broth, the bay leaves and thyme to the slow cooker. Nestle the potatoes and the carrots into the slow cooker around the edges. Cover and cook, either on low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.

4) When the meat is tender, remove the potatoes with a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the cooker on high (if necessary). Whisk the flour with the remaining 1/2 cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce has thickened and no longer tastes of flour, 15 to 30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Serving suggestion: serve with crusty French bread and a green tossed salad.