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Slow Cooker Beef Stew

Amy Wisniewski
  • 335 minutes
  • Serves 4 to 6

INGREDIENTS

1

boneless chuck, boneless roast

1

Bay leaf

1

Carrot, medium

2

Celery stalks, medium medium

1/2 lb

Cremini mushrooms, stems

2

Garlic cloves, medium

2 tbsp

Italian parsley, fresh leaves

1 cup

Peas, frozen

1/2 tsp

Thyme, dried

1

Yellow onion, medium medium

1 1/2 cups

Beef broth, low-sodium

2 tbsp

Tomato paste

2 tbsp

Dijon mustard

1/3 cup

All-purpose flour

1/2 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

2 tbsp

Vegetable oil

1 cup

Red wine, dry