Mom's Slow Cooker Beef Stew

Name: Mom's Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done); Freshly ground salt and pepper; 1 ½ cups beef broth (or beef bone broth); 1 cup dry red wine (or sub extra beef broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; ½ tablespoon balsamic vinegar; 1 teaspoon dried thyme; 1 teaspoon salt; Lots of freshly ground black pepper; 6 garlic cloves, minced; 1 large yellow onion, cut into chunks; 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices; 1 pound yukon gold potatoes, diced into ½ inch cubes; ¼ cup all purpose flour (or sub all purpose gluten free flour); 1 cup frozen peas

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4.8

528 reviews

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Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings
6 servings
Calories
410 kcal
Course
Dinner
Cuisine
American

Mom's Slow Cooker Beef Stew

Stella Guerrero

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Mom's best ever slow cooker beef stew recipe cooked to perfection with dry red wine, plenty of garlic & herbs and tender carrots and potatoes. This easy beef stew recipe is just like the classic one you grew up with and makes a delicious, protein-packed dinner the whole family will love!

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Ingredients

Servings

1 tablespoon olive oil
3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
Freshly ground salt and pepper
1 ½ cups beef broth (or beef bone broth)
1 cup dry red wine (or sub extra beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
1 pound yukon gold potatoes, diced into ½ inch cubes
¼ cup all purpose flour (or sub all purpose gluten free flour)
1 cup frozen peas

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Instructions

Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.

Notes

Feel free to use beef broth instead of red wine if that's what you prefer.
To store: store any leftover crock pot beef stew in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or in a pot on the stovetop.
To freeze: let the beef stew cool completely, transfer it to a freezer-safe container, and freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw in the refrigerator overnight before heating it in the microwave or on the stovetop.

Nutrition Information

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Serving 1serving (based on 6) Calories 410cal (21%) Carbohydrates 22g (7%) Protein 39.6g (79%) Fat 14.5g (22%) Saturated Fat 4.8g (24%) Fiber 3.8g (15%) Sugar 5.1g (10%)