Slow Cooker Thick & Chunky Beef Stew

• Meat

  • 1 lb Chuck beef, lean

• Produce

  • 1 Bay leaf
  • 3 Carrots, large
  • 2 stalks Celery, slices
  • 1/4 cup Flat parsley
  • 2 cloves Garlic
  • 1/2 cup Peas
  • 2 Potatoes of any variety, medium
  • 1/2 cup Red bell pepper
  • 2 tsp Thyme, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 2 1/2 cups Beef broth, low sodium

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/4 cup Flour
  • 1 tsp Kosher or sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on skinnyms.com

Description

Ingredients

• 1 pound lean chuck beef, cut into cubes
• 1/4 cup flour
• 2 tablespoons extra-virgin olive oil
• 2 stalks celery, cut into slices
• 3 large carrots, sliced into thick rounds
• 1/2 cup shelled snap peas
• 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
• 1/2 cup diced red bell pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher or sea salt
• 3/4 teaspoon black pepper, divided
• 2 1/2 cups low-sodium beef broth
• 1/2 cup beef broth, optional red wine
• 1/4 cup chopped flat parsley, (optional for garnish)
• 2 tablespoons tomato paste (optional, but helps to thicken up the stew)

Directions

• Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker.
• Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving. Enjoy!
• Garnish with chopped parsley if desired.