Slow Cooker Beef Stew
Servings: 8 Servings
Ingredients
For the Stew:
- 2 ½ to 3 pounds beef chuck roast cut into 1-inch cubes
- 3 tablespoons all-purpose flour for browning the beef
- 2 teaspoons salt divided
- 1 teaspoon ground black pepper divided
- 3 tablespoons olive oil
- 4 large carrots peeled and cut into thick slices
- 4 medium russet potatoes peeled and diced into 1-inch pieces
- 2 medium onions diced
- 3 celery stalks chopped
- 3 garlic cloves minced
- 2 cups canned crushed tomatoes
- 2 cups low-sodium beef broth
- 1 cup red wine or substitute with more beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 teaspoon paprika
- 12 ounces frozen peas
Optional Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prep the Beef: Pat the beef dry with paper towels and toss it in the flour, 1 teaspoon of salt, and ½ teaspoon of pepper to coat. I like to add everything to a ziplock bag, seal, and shake.2 ½ to 3 pounds beef chuck roast, 3 tablespoons all-purpose flour
- Heat the olive oil in a skillet over medium heat and sear the beef cubes in batches until browned on all sides. Transfer to the slow cooker.3 tablespoons olive oil
- Layer the Ingredients: Add the carrots, potatoes, onions, celery, and garlic to the slow cooker. Pour the crushed tomatoes, beef broth, red wine, tomato paste, and Worcestershire sauce over the top. Stir gently to combine.4 large carrots, 4 medium russet potatoes, 2 medium onions, 3 celery stalks, 3 garlic cloves, 2 cups canned crushed tomatoes, 2 cups low-sodium beef broth, 1 cup red wine, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce
- Add Seasonings: Sprinkle in the thyme, rosemary, paprika, remaining 1 teaspoon of salt, and ½ teaspoon of pepper. Toss in the bay leaves, and stir to combine.2 teaspoons dried thyme, 2 teaspoons dried rosemary, 1 teaspoon paprika, 2 bay leaves
- Cook: Cover and cook on low for 9-10 hours or on high for 7-8 hours, until the beef is tender and the vegetables are cooked through.
- Thicken the Stew (Optional): During the last 30 minutes, mix the cornstarch with water to create a slurry. Stir it into the stew to thicken the broth, and add the peas. Taste and adjust seasonings as needed.2 tablespoons cornstarch, 2 tablespoons water, 12 ounces frozen peas
- Serve: Remove the bay leaves and serve the stew warm with crusty bread or over mashed potatoes.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of stew. Actual calories will vary.
- To cut down on prep time, look for stew meat or beef that's pre-cut into chunks.
- We used a 7-quart slow cooker for this recipe. It was fairly full once all the ingredients were added. We do not recommended doubling the recipe. Although, it could be halved and made in a 4-quart slow cooker.
Nutrition Facts
Slow Cooker Beef Stew
Serving Size
1.5 cups
Amount per Serving
Calories
775
% Daily Value*
Fat
39
g
60
%
Saturated Fat
15
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Cholesterol
196
mg
65
%
Sodium
1206
mg
50
%
Potassium
1955
mg
56
%
Carbohydrates
42
g
14
%
Fiber
7
g
28
%
Sugar
9
g
10
%
Protein
62
g
124
%
Vitamin A
5796
IU
116
%
Vitamin C
34
mg
41
%
Calcium
130
mg
13
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
