Suit Up for Summer: Easy Beef Stew in the Slow Cooker

Chef Cate Bruce-Low teaches moms how to make an easy beef stew in the slow cooker using Green Giant frozen vegetables. Watch the video, then whip up this simple dish at home!

 

INGREDIENTS

2 lb beef round or stew beef, cut into 1½–in. cubes

½ cup flour

1 Tbsp fresh thyme leaves, finely chopped, or 1 tsp dried thyme

1 tsp paprika

1 tsp ground black pepper

1 tsp salt

2 Tbsps olive oil

1 medium red onion, coarsely chopped

1 medium yellow onion, coarsely chopped

2 bay leaves

4 cloves garlic, sliced

½ cup red wine

2 cups beef broth

pinch cloves

1 Tbsp tomato paste

10 small potatoes (Yukon Gold, red, new, etc.), scrubbed and cut in half

2 cups Green Giant® frozen mixed vegetables

 

DIRECTIONS

Place the stew meat in a bowl and toss with the flour, thyme, paprika, pepper and salt.

 

Heat the oil in a large skillet on medium high and add the seasoned meat. Cook, stirring and browning the meat, about seven minutes. Transfer the meat to your slow-cooker insert with a slotted spoon.

 

In the same skillet, sauté the onions with the bay leaves over medium heat until translucent. Add the garlic and cook another minute. Stir in the red wine and beef broth. Bring the mixture to a boil and cook, scraping the bottom of the pan, about a minute.

 

Add the onion mixture to the slow-cooker insert, along with the beef broth, cloves, tomato paste and potatoes.

 

Set your slow cooker on low, and cook the stew 8 hours.

 

Stir in the frozen mixed vegetables and cook another 20 minutes.