Breastfeeding Friendly Crockpot Beef Stew
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Learn more āIngredients
6 servings
- 2 lb beef chuck roast, cut into 1 Ā½-inch cubes
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 medium yellow onion, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 lb yukon gold potatoes, cut into 1 Ā½-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup frozen peas, thawed
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with the flour, salt, and black pepper until evenly coated.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.
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