Slow-Cooker Beef Stew | Williams Sonoma

Name: Slow-Cooker Beef Stew | Williams Sonoma
Total time: 470 min
Ingredients: 1/2 lb. (250 g) applewood smoked bacon, diced; 3 lb. (1.5 kg) boneless beef chuck, trimmed of excess fat and cut into 2-inch (5-cm) cubes; Kosher salt and freshly ground pepper; 3/4 cup (4 oz./125 g) all-purpose flour; 2 Tbs. canola oil; 4 garlic cloves, smashed; 1 1/2 cups (12 fl. oz./375 ml) dry red wine; 1 cup (8 fl. oz./250 ml) beef or chicken stock; 3 fresh thyme sprigs; 3 bay leaves; 3 large carrots, peeled, halved lengthwise and cut crosswise into 1-inch (2.5-cm) chunks; 1/2 lb. (250 g) cremini mushrooms, quartered; 1 package (10 oz./310 g) frozen pearl onions, thawed and drained; 2 Tbs. chopped fresh flat-leaf parsley

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Slow-Cooker Beef Stew Beef stew is an all-time favorite for cooks who like to use their slow cooker, because the stew meat becomes meltingly tender after a

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Ingredients

1/2 lb. (250 g) applewood smoked bacon, diced
3 lb. (1.5 kg) boneless beef chuck, trimmed of excess fat and cut into 2-inch (5-cm) cubes
Kosher salt and freshly ground pepper
3/4 cup (4 oz./125 g) all-purpose flour
2 Tbs. canola oil
4 garlic cloves, smashed
1 1/2 cups (12 fl. oz./375 ml) dry red wine
1 cup (8 fl. oz./250 ml) beef or chicken stock
3 fresh thyme sprigs
3 bay leaves
3 large carrots, peeled, halved lengthwise and cut crosswise into 1-inch (2.5-cm) chunks
1/2 lb. (250 g) cremini mushrooms, quartered
1 package (10 oz./310 g) frozen pearl onions, thawed and drained
2 Tbs. chopped fresh flat-leaf parsley