Crock Pot Beef Stew

Name: Crock Pot Beef Stew
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8 serving
Ingredients: 3 tablespoons extra-virgin olive oil; 1 ½ pounds chuck beef; ¼ cup (31.25 g) all-purpose flour; 2 ribs celery; 3 large carrots; ½ cup frozen peas; 5 Yukon gold potatoes; 1 yellow onion; 2 cloves garlic; 2 bay leaves; 1 teaspoon dried thyme; ¼ cup fresh parsley leaves; 2 tablespoons tomato paste; ½ teaspoon kosher salt; ½ teaspoon pepper; 2 ½ cups (600 g) beef broth; ½ cup red wine

User Reviews

5.0

45 reviews

Excellent

Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
Servings
8
Calories
371 kcal
Course
Main Course
Cuisine
American

Crock Pot Beef Stew

Xyla Marshall

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Crock Pot Beef Stew is loaded with tender beef, hearty vegetables, and a flavorful broth for a dish that is the ultimate comfort food.

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Ingredients

Servings

3 tablespoons extra-virgin olive oil
1 ½ pounds chuck beef, cut into cubes
¼ cup (31.25 g) all-purpose flour
2 ribs celery, chopped
3 large carrots, sliced into rounds
½ cup frozen peas
5 Yukon gold potatoes, cut into bite-sized cubes (about 2 pounds)
1 yellow onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
¼ cup fresh parsley leaves, chopped
2 tablespoons tomato paste
½ teaspoon kosher salt
½ teaspoon pepper
2 ½ cups (600 g) beef broth
½ cup red wine

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Instructions

To a large cast-iron skillet over medium-high heat, add oil.
Once hot, add beef with the flour. Brown the beef in the skillet (4-6 minutes).
Add the browned beef to the slow cooker along with the remaining ingredients.
Cook on low for 8 hours, or on high for 3-3 ½ hours, or until the potatoes and meat are tender. Remove the bay leaves and season with more salt and pepper if needed.