Beef Stew in the Crock Pot

Ingredients

• •2 pounds chuck meat, cut into 1 1/2-inch cubes
• •¼ cup flour
• •2 tablespoons olive oil
• •½ cup red wine
• •1 cup beef stock
• •2 pieces bay leaves
• •1 tablespoon fresh thyme, minced
• •2 whole potatoes, peeled and cubed into 1 inch pieces
• •2 stalks celery, sliced
• •2 whole carrots, peeled and sliced
• •1 whole large onion, chopped into cubes
• •2 cloves garlic cloves, minced
• •1½ teaspoon kosher salt
• •1 can unsalted diced tomatoes

Cooking Instructions

1. 1.

   Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.

   3 min

2. 2.

   Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.

   4 min

3. 3.

   Remove the meat from the pan and place in the crock pot.

   1 min

4. 4.

   Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

   2 min

5. 5.

   Add the reduced liquid to the crock pot along with the remaining ingredients and combine.

   5 min

6. 6.

   Cook on low for 6-8 hours.

   420 min