Slow Cooker Beef and Vegetables

prep time:: 20 mins
total time:: 7-8 hours

Makes 8 1-cup servings

The trick to cooking a healthful, hearty meat stew is to include lots of vegetables and make a generous amount of full-bodied, low-fat gravy. Stew is easy to make in a slow-cooker; it keeps well and tastes even better the next day. Serve this one over rice, egg noodles or mashed potatoes.

ingredients

1 1/2 lb. cubed (1 1/2 inch) boneless beef chuck stew meat
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3 teaspoons olive oil, divided
1 medium onion, chopped (1 cup)
4 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup dry red wine
1 (14 1/2-oz.) can diced tomatoes, undrained
3/4 cup reduced-sodium chicken broth
2 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon Worcestershire sauce
2 cups (10 oz.) baby carrots
2 medium white turnips, cut into 1x3/4-inch chunks (2 cups)
1 1/2 cups (6 oz.) frozen small whole onions
1/4 cup chopped fresh parsley

directions

1
Pat beef dry with paper towels; sprinkle with pepper and salt. In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook beef in 2 batches 3 to 5 minutes or until browned, turning occasionally. Place on plate.
2
Heat remaining 1 teaspoon oil in skillet over medium-high heat until hot. Add onion; cook 1 to 2 minutes or until softened and light brown. Add garlic and flour; cook and stir 30 to 60 seconds. Add wine; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Add tomatoes; mash with potato masher. Stir in broth, bay leaves, thyme and Worcestershire sauce; bring to a simmer.
3
Place beef in 3 1/2-quart slow-cooker; spoon half of the tomato mixture over beef. Place carrots and turnips over tomato mixture; top with remaining tomato mixture. Cover and cook until beef and vegetables are very tender, 4 to 4 1/2 hours at high setting or 7 to 8 hours at low setting.
4
Shortly before stew is ready, cook whole onions according to package directions; add to stew. Remove and discard bay leaves. (Stew can be made up to 2 days ahead and refrigerated or up to 3 months ahead and frozen.) Sprinkle with parsley.

Source: Jeni Sandor