Eosinophilic Esophagitis Friendly Crockpot Beef Stew with Red Wine
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Learn more →Ingredients
6 servings
- 2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp olive oil
- 1 tbsp tomato paste
- 3 cloves garlic, minced
- 1 cup dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 3 sprigs fresh thyme
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Toss the seasoned beef in the flour until each piece is lightly coated, shaking off any excess.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef cubes undisturbed for 3–4 minutes per side until a deep brown crust forms, then transfer to the slow cooker insert. Do not clean the skillet.
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