Crock Pot Beef Stew
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5
8 reviews
Excellent
Crock Pot Beef Stew
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A beef stew Crock Pot recipe that's cozy, comforting, easy, and good for you!
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Ingredients
- 2 lbs. beef cut into 1-2-inch chunks, stew meat
- ⅓ cup all-purpose flour
- kosher salt to taste
- ground black pepper to taste
- 4-5 tablespoons canola oil
- 2 large onion chopped
- 4 large carrot peeled and chopped
- 2 russet potato peeled and chopped
- 8 ounces mushrooms fresh, sliced
- 2 cups beef broth
- 1 cup red wine
- 1 (10.75 ounce) tomato soup condensed, canned
- 2 bay leaf
- 1 tablespoon garlic about 3 large cloves, minced, fresh
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- 16 ounces peas frozen
- thyme optional garnish, chopped fresh herbs
- parsley optional garnish, chopped fresh herbs
Instructions
- Place beef in a large Ziploc bag. Add flour and ½ teaspoon salt and ¼ teaspoon pepper. Seal the bag and toss so that the beef chunks are coated in flour.
- Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan with each batch, if needed.
- Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
- Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
- Remove the bay leaves, season with salt and pepper to taste, and ladle into individual serving bowls.
Notes
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
- How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition Information
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Serving
1cup
Calories
278kcal
(14%)
Carbohydrates
17g
(6%)
Protein
14.4g
(29%)
Fat
15.6g
(24%)
Saturated Fat
4.9g
(25%)
Cholesterol
43mg
(14%)
Sodium
265mg
(11%)
Fiber
2.6g
(10%)
Sugar
5.3g
(11%)
Nutrition Facts
Serving: 14cups
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 278kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 14.4g | 29% |
| Fat | 15.6g | 24% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 265mg | 11% |
| Fiber | 2.6g | 10% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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