Crockpot Beef Stew
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5.0
111 reviews
Excellent
Crockpot Beef Stew
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Crock Pot Beef Stew is the ultimate comfort food. Tender chunks of beef with potatoes and carrots in a thick, hearty gravy makes for a nourishing meal any time of year!
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Ingredients
- 1 1/2 pound chuck roast cut into 1 1/2 inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 2 pounds Yukon gold potatoes halved or quartered depending on size
- 1 pound baby carrots
- 2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cans beef broth approximately 40 ounces
- 1 small can tomato paste
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch + 2 Tbsp cold water
- 1 tablespoon dried thyme
- 1 teaspoon dried parsley flakes
- 2 bay leaves
- fresh parsley for garnish
Instructions
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
- Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
- Remove bay leaves before serving. Garnish with fresh parsley.
Equipments used:
Notes
- What makes this beef so tender and juicy is how long it simmers in the Crockpot. Low and slow is best for this type of recipe, because you can use any type of stew beef and it will become fall apart tender.
- Be sure to brown your stew meat before throwing it in the slow cooker. Searing the meat on all sides ensures the juices stay locked in the meat during cooking.
- I like to cut the vegetables into fairly large chunks so they don't get soggy while cooking. You can always chop them into smaller bite size pieces later on.
- Try different seasonings to suit your taste. You'll want to taste test the stew about 30 minutes before serving and add more salt, pepper or seasonings as needed.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
53mg
(18%)
Sodium
1159mg
(48%)
Potassium
979mg
(28%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
6610IU
(132%)
Vitamin C
16.7mg
(19%)
Calcium
80mg
(8%)
Iron
6.2mg
(34%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 1159mg | 48% |
| Potassium | 979mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 6610IU | 132% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 80mg | 8% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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