French Slow Cooker Beef and Bean Stew

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup dry white wine
• 2 cups beef broth
• 1 (15-ounce) can white beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons tomato paste

Steps

1. 1 Season beef with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, then transfer to slow cooker.
3. 3 In the same skillet, sauté onion, garlic, carrots, and celery until softened.
4. 4 Deglaze skillet with wine, scraping up browned bits, then pour into slow cooker.
5. 5 Add beef broth, beans, thyme, rosemary, bay leaves, and tomato paste to slow cooker.
6. 6 Cover and cook on low for 4 hours or on high for 2 hours.
7. 7 Remove bay leaves before serving.

Equipment

• Slow cooker
• Skillet

Variations

• Add spinach or kale in the last 30 minutes for extra greens.

Substitutions

• Use red wine if white wine isn't available, or substitute with extra beef broth.

Pairings

• Crusty baguette
• Roasted vegetables

Nutrition

Tips

• For deeper flavor, sauté vegetables until well caramelized.
• If using a budget cut of beef, consider a longer cook time on low.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes.

FAQ