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 Quick Beef Stew
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Posted - 06/09/2015 :  09:02:48  Show Profile

2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 TSP dried thyme
1 (1 pound) boneless beef chuck roast, trimmed of excess fat
2 TBLS canola or extra virgin olive oil
3 carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 Russet potatoes, peeled and cut into 1-inch pieces
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups reduced-sodium beef broth
3 ounces tomato paste


On a plate, combine flour, salt, pepper and thyme. Dredge meat in flour, coating all sides. Heat oil in a large saucepan and brown meat on both sides, turning once, about 7 minutes total. Meanwhile, place carrots, potatoes, onion and garlic in a 5 or 6-quart slow cooker. Top with browned roast. Pour 2 tablespoons water into the pan you browned the roast in, scrape up any browned bits and add that rich liquid to the slow cooker along with the beef broth and tomato paste. Cover and cook until beef and vegetables are very tender, 8 to 10 hours on the low-heat setting or 4 to 5 hours on the high-heat setting.

Serves 4
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