Crock Pot Beef Stew

Name: Crock Pot Beef Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8 Servings
Ingredients: 1 medium yellow onion; 2 large carrots; 5 medium gold potatoes; 4 cloves garlic; 3 pounds beef stew meat; 2 teaspoons Italian seasoning; 1 teaspoon dried oregano; 1/2 teaspoon paprika; Pinch cayenne pepper; 1 teaspoon sea salt; 3 cups beef broth; 1 cup full bodied red wine; 1 cup canned or frozen peas; 1/3 cup gluten-free all-purpose flour*

User Reviews

4.6

132 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
8 Servings
Calories
391 kcal
Course
Soup
Cuisine
American

Crock Pot Beef Stew

Tyler Espinosa

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Beef stew made in the crock pot is magically rich and flavorful with the most tender stew meat!

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Ingredients

Servings

1 medium yellow onion finely chopped
2 large carrots peeled and chopped
5 medium gold potatoes peeled and chopped into large chunks
4 cloves garlic minced
3 pounds beef stew meat
2 teaspoons Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon paprika
Pinch cayenne pepper
1 teaspoon sea salt to taste
3 cups beef broth
1 cup full bodied red wine such as Malbec or Cabernet Sauvignon
1 cup canned or frozen peas
1/3 cup gluten-free all-purpose flour*

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Instructions

Add all of the ingredients except for the peas and flour to a crock pot and stir well. Secure the lid on the crock pot and cook on Low Heat for 8 to 10 hours, or High Heat for 5 to 6 hours, until meat is very tender and shreds easily with a fork.
When there is about 2 hours left of cooking, Add 1/3 cup of gluten-free all purpose flour to a small bowl. Ladle 1 cup of broth from the stew into the bowl and stir well. Pour the flour mixture into the crock pot with the stew and stir well. Cover the slow cooker with the lid again and continue cooking for the rest of the time. Once stew has finished cooking, add the canned or frozen peas and stir.
The longer the stew sits after adding the flour mixture, the thicker it will become. Stew is always more flavorful the next day (and several days following prep), so if you are able to make it at least one day ahead of time, I would recommend doing so.
Serve stew with choice of bread and butter.

Notes

*Use regular all-purpose flour or a cornstarch slurry instead of gluten-free flour if you'd like.
Store leftover stew in an airtight container in the refrigerator for up to 7 days.