Yields:
4
Prep Time:
30 mins
Total Time:
7 hrs 30 mins
Jump to recipeThis satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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Ingredients
- 2 lb.
beef chuck, cut into 1 1/2" cubes and patted dry
kosher salt
Black pepper
- 1/4 cup
all-purpose flour
- 2 Tbsp.
extra-virgin olive oil
- 2 cups
low-sodium beef broth
- 2
bay leaves
- 2 Tbsp.
fresh thyme, chopped
- 4
garlic cloves, minced
- 1
large onion, chopped
- 3
Carrots, peeled and chopped
- 3
celery stalks, chopped
- 16 oz.
mushrooms, chopped
- 28 oz.
canned crushed tomatoes
- 1/2 lb.
orzo
- 1/2 cup
fresh parsley, chopped
Directions
- Step 1Generously season beef with salt and pepper and add to a large bowl with flour. Toss to coat, then toss excess flour. In a large skillet, heat oil over medium-high heat and sear until golden brown. Transfer meat to a slow-cooker.
- Step 2Deglaze pan over medium-high heat with beef broth, stirring with wooden spoon until all crispy bits from bottom of pan are scraped up. Pour broth over meat.
- Step 3Add bay leaves, thyme, garlic, onion, carrots, celery, mushrooms, and canned tomatoes to slow cooker. Season with salt and pepper. Cook on low, covered, for 7 hours.
- Step 4When ready to serve, cook orzo in a medium saucepan in salted boiling water according to package directions and set aside. Remove bay leaf, garnish stew with parsley, and serve over orzo.
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