Lunch: Slow-Cooker Beef Stew with Orzo

Recipe by Judy Kim 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.

Ingredients

2 lb. beef chuck, cut into 1 1/2" cubes and patted dry
kosher salt
Black pepper
1/4 c. all-purpose flour
2 tbsp. extra-virgin olive oil
2 c. 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 c. fresh parsley, chopped

Instructions

Generously 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.
Deglaze 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.
Add 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.
When 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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