Slow Cooker Beef Stew Recipe
- Serving Size8
Ingredients
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 lbs boneless grass-fed beef chuck roast, cut into 1" cubes
- 1/2 c red wine
- 1 c beef broth
- 3 T tomato paste
- 1 yellow onion, diced
- 2 cups sliced mushrooms
- 3 carrots, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 whole bay leaves
- 1/3 c fresh Italian parsley, minced
- 3-4 garlic cloves, minced or pressed
- 1 pinch of red pepper flakes, to taste
Directions
1
Cut beef into 1-inch pieces and season with salt and pepper. Place in slow cooker.
2
In a small bowl whisk tomato paste into the beef broth. Pour over beef along with the red wine.
3
Add carrots, onion and mushrooms along with garlic and remaining seasonings.
4
Give the ingredients a good stir, cover and cook on low 4-6 hours or on high 2-3 hours. It’s done when the meat is cooked through and the veggies are tender. Remove bay leaves before serving. Garnish with fresh parsley, if desired.
Recipe adapted from: paleonewbie.com
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