Best Beef Stew (Slow Cooker Recipe)

Name: Best Beef Stew (Slow Cooker Recipe)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 3 pounds beef chuck; salt and pepper; 3 ½ cups beef broth; ½ cup dry red wine; 3 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon red wine vinegar; ½ teaspoon dried thyme; 2 bay leaf; ½ teaspoon dried rosemary; 1 teaspoon salt; 1 teaspoon pepper; 6 cloves garlic; 1 yellow onion; 4 carrots; 4 large yukon gold potatoes; ¼ cup flour; 1 ½ cup frozen peas; 2 tablespoon butter; parsley

User Reviews

4.9

33 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
663 kcal
Course
Main Course
Cuisine
American

Best Beef Stew (Slow Cooker Recipe)

Iris Warren

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Slow Cooker Beef Stew is the ultimate set it and forget it comfort meal! Tender beef with potatoes, carrots and peas in an irresistible thick and rich broth. Beef stew was one of my all time favorite comfort foods growing up and because I love to get a little nostalgic, I decided to make a slow cooker version to share with you. Who doesn’t love to prepare their dinner in the morning and slow cook it all day?

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Ingredients

Servings

1 tablespoon olive oil
3 pounds beef chuck (trimmed of excess fat and cut into 1 inch pieces (about 2 ½ pounds when done))
salt and pepper
3 ½ cups beef broth (or beef bone broth)
½ cup dry red wine (or sub extra beef broth)
3 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon red wine vinegar (or balsamic vinegar)
½ teaspoon dried thyme
2 bay leaf
½ teaspoon dried rosemary
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
6 cloves garlic (minced)
1 yellow onion (large, cut into chunks)
4 carrots (large, or 5 medium, peeled and cut into ½-inch diagonal slices)
4 large yukon gold potatoes (or red potatoes, diced into ½ inch cubes)
¼ cup flour (optional for thicker stew at the end of cooking)
1 ½ cup frozen peas
2 tablespoon butter (cold )
parsley (to garnish)

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Instructions

Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches. Do not overcrowd the pan or else the meat will not evenly brown. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
Next add in beef broth, dry red wine or sub additional broth, tomato paste, Worcestershire sauce, vinegar, bay leaves, rosemary, thyme, salt and pepper. Stir together gently with the beef until just combined.
Add in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this low and slow so that the beef gets really tender and the flavors have time to meld together.
Once the cooking time is complete, if you prefer a thicker stew, remove 1 cup of broth from the slow cooker and transfer to a medium sized bowl. Whisk in the ¼ cup of flour until there are no lumps. Add the mixture to the slow cooker and stir gently to combine.
Add the frozen frozen peas to the slow cooker and cook uncovered on HIGH for 10-15 minutes until beef stew thicken up.
Swirl in the cold butter until evenly combined.
Remove the bay leaves. Serve immediately with toasted French bread, Focaccia Bread, Copycat Little Ceasars Crazy Bread Sticks, Corn Bread, crackers, or biscuits. Enjoy!

Equipments used:

Notes

How do I store beef stew? Store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
Can I freeze beef stew? You sure can! To freeze, let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.

Nutrition Information

Show Details

Calories 663kcal (33%) Carbohydrates 39g (13%) Protein 51g (102%) Fat 33g (51%) Saturated Fat 14g (70%) Polyunsaturated Fat 3g Monounsaturated Fat 16g Trans Fat 2g Cholesterol 167mg (56%) Sodium 1255mg (52%) Potassium 1679mg (48%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 7352IU (147%) Vitamin C 44mg (49%) Calcium 104mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 663 kcal

% Daily Value*

Calories	663kcal	33%
Carbohydrates	39g	13%
Protein	51g	102%
Fat	33g	51%
Saturated Fat	14g	70%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	16g	80%
Trans Fat	2g	100%
Cholesterol	167mg	56%
Sodium	1255mg	52%
Potassium	1679mg	36%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	7352IU	147%
Vitamin C	44mg	49%
Calcium	104mg	10%
Iron	7mg	39%