Bella 6 qt. Instruction Manual & Recipes page 15

Slow Cooked heArty Beef Stew
Searing the meat is a key step vital for the rich taste of the stew.
Slow Cooked Hearty Beef Stew
Cook: 9:00 – 10:00 LOW, or 6:00 – 7:00 HIGH
Serves 6 - 8
4 - 5 lb boneless beef chuck-eye roast 4 cups low-sodium beef broth
1/4 cup salt 1 teaspoon dried thyme
1/4 cup black pepper, fresh cracked 2 bay leaves
1/4 cup smoked Hungarian paprika 8 medium red potatoes, scrubbed
4 tablespoons vegetable oil 5 medium carrots, peeled
and cut into 1 inch chunks
2 medium onions, chopped
2 cups frozen peas, thawed
3 medium garlic cloves, minced
2 tablespoons minced fresh parsley leaves
1 cup dry red wine
Trim beef and cut into 1-1/2 inch cubes.
Season generously with equal parts salt, pepper and smoked paprika.
In a large skillet, heat 1 tablespoon oil until smoking. Sear the beef
on all sides, in 2 batches, until a rich, brown exterior is achieved.
Transfer both batches of browned meat to the Programmable Slow Cooker.
Return the skillet to medium heat and heat the remaining 2 teaspoons oil until smoking.
Add onions; continue cooking 5 minutes, until onions become lightly browned.
Add the garlic last; cook until fragrant, about 30 seconds.
Add red wine to deglaze the pan, making sure all flavorful brown bits
are incorporated into the wine. Pour into the stoneware liner.
Add beef broth, thyme, and bay leaves. Tuck the whole potatoes into
the outer edges of the stoneware liner. Add carrots. Close the lid.
Program the Slow Cooker for LOW; depending on the amount of food
in the stoneware liner, set the TIME between 9:00 – 10:00 hours or cook
on HIGH between 6:00 – 7:00 hours.
When the meat is tender, remove potatoes using a slotted spoon.
Mash half of the potatoes and return them to the stoneware liner.
This will serve to thicken the sauce naturally. Quarter the remaining potatoes
and add back to the stoneware liner.
Stir in the peas and parsley. Season to taste.
Add salt and pepper before serving.
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