Crock Pot Beef Stew

Name: Crock Pot Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 14 cups
Ingredients: 2 lbs. beef stew meat; ⅓ cup all-purpose flour; Kosher salt and ground black pepper; 4-5 tablespoons canola oil; 2 large onions; 4 large carrots; 2 russet potatoes; 8 ounces Sliced Fresh Mushrooms; 2 cups beef broth; 1 cup red wine; 1 (10.75 ounce) can condensed tomato soup; 2 bay leaves; 1 tablespoon minced fresh garlic; 1 teaspoon paprika; 1 teaspoon dried thyme; 16 ounces frozen peas; Optional garnish: chopped fresh thyme, parsley, or other herbs

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
14 cups
Calories
278 kcal
Course
Dinner
Cuisine
American

Crock Pot Beef Stew

Maisie Hall

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A beef stew Crock Pot recipe that's cozy, comforting, easy, and good for you!

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Ingredients

Servings

2 lbs. beef stew meat, cut into 1-2-inch chunks
⅓ cup all-purpose flour
Kosher salt and ground black pepper, to taste
4-5 tablespoons canola oil
2 large onions, chopped
4 large carrots, peeled and chopped
2 russet potatoes, peeled and chopped
8 ounces Sliced Fresh Mushrooms
2 cups beef broth
1 cup red wine
1 (10.75 ounce) can condensed tomato soup
2 bay leaves
1 tablespoon minced fresh garlic (about 3 large cloves)
1 teaspoon paprika
1 teaspoon dried thyme
16 ounces frozen peas
Optional garnish: chopped fresh thyme, parsley, or other herbs

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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

Show Details

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%)