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  1. Meals & Cooking
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  3. Slow-Cooker Beef Stew with Orzo

Slow-Cooker Beef Stew with Orzo

By Judy KimPublished: Dec 17, 2015
Star FillStar FillStar FillStarStar
3
2 Ratings
slow cooker beef stew with orzo
Judy Kim
Yields:
4
Prep Time:
30 mins
Total Time:
7 hrs 30 mins
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This 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

    1. 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.
    2. 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.
    3. 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.
    4. 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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