Best Fall Soup Recipes: Crockpot Beef Stew Recipe

Name: Best Fall Soup Recipes: Crockpot Beef Stew Recipe
Yield: 8 serving
Ingredients: 2 pounds beef chuck roast; 1/3 cup flour; 1/2 tsp onion powder; 1/2 tsp Italian seasoning; 1/2 tsp pepper; 1 tsp salt; 2 tbsp cooking oil; 5 cloves garlic; 1 medium onion; 3 medium carrots; 1 lb baby potatoes; 4 tbsp red wine; 4 tbsp Worcestershire sauce; 2 tsp Italian seasoning; 1 bay leaf; 4 tbsp tomato paste; 4 cups beef broth; 2 tbsp cornstarch; 2 tbsp green peas

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Servings
8
Course
Soup

Best Fall Soup Recipes: Crockpot Beef Stew Recipe

Silas Stewart

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This crockpot beef stew recipe is perfect for those busy weeknights! It’s one of our favourite soup recipes - tender and delicious beef is simmered in a rich and divine sauce with carrots, onions, and potatoes.

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Ingredients

Servings

2 pounds beef chuck roast cut into chunks
1/3 cup flour
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp pepper
1 tsp salt
2 tbsp cooking oil
5 cloves garlic minced
1 medium onion chopped
3 medium carrots sliced
1 lb baby potatoes
4 tbsp red wine
4 tbsp Worcestershire sauce
2 tsp Italian seasoning or oregano
1 bay leaf
4 tbsp tomato paste
4 cups beef broth
2 tbsp cornstarch
2 tbsp green peas fresh or frozen

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Instructions

Place the beef cubes in a large mixing bowl along with flour, onion powder, Italian seasoning, salt and pepper. Mix until well coated.
Place a large skillet on medium-high heat. Once hot, add cooking oil followed by enough beef to fill the pan 3/4 full in one layer.
Sear in skillet until lightly browned on all sides, about 5 minutes total. Then transfer the beef to a large plate. Repeat for any remaining beef.
Add garlic, onions, carrots, baby potatoes and browned beef cubes into the slow cooker.
Add red wine, Worcestershire sauce, Italian seasoning, bay leaf, tomato paste and beef broth to the slow cooker. Mix well.
Cook on low for 8-9 hours or high for 4-5 hours until potatoes are tender and meat is tender.
About 30 minutes prior to serving, mix together cornstarch with 2 tablespoons cold water in a small bowl until smooth. Pour the mixture into the slow cooker, cover and cook on high for 20-30 minutes until the broth has thickened.
A few minutes before serving, add peas to the slow cooker.
Serve with optional chopped parsley on top for garnish. Enjoy!