Pat the cut, trimmed beef dry and season generously with salt and black pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat.

Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas . Recipe Creator. Loading Reviews.

The rich, deep flavor of this stew is due to beef broth and Italian dry red wine that make up the liquid portion. A little concentrated tomato paste (thick tomato sauce concentrate called tomato ...

Bring stew to a simmer on stove, then transfer to a 300°F oven; stew should just barely bubble. Cook until beef is fork-tender (take an occasional small bite to be sure); about 2 1/2 hours.

According to professional chefs, the following six beef cuts (and a wild-card option that’s plant-based) are ideal choices for an unforgettable pot of stew.

Pat the cut, trimmed beef dry and season generously with salt and black pepper. Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof stock pot (with lid) over medium-high heat.