Slow-Cooker Beef Stew
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Additional Time
10 mins
-
Total Time
8 hrs 25 mins
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Servings
8
-
Calories
358 kcal
-
Cuisine
American
Slow-Cooker Beef Stew
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Slow-Cooker Beef Stew is one of the most comforting dishes of all time. And making it in your slow-cooker is a snap! We get it all together the night before, and then let it slow cook the next day for the perfect (and easy) dinner!
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Ingredients
- 2 lbs chuck roast cut into bite-sized pieces
- 1 cup all-purpose flour
- salt and pepper
- 2 tablespoon olive oil or vegetable
- 3 cups potatoes yellow or gold, cubed
- 3 medium carrots peeled and sliced
- 4 talks celery sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoon Worcestershire sauce
- 1 tablespoon rosemary fresh
- 1 teaspoon thyme dried
- 1 teaspoon smoked paprika
- 2 bay leaves
- ¼ cup cornstarch
Instructions
- Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.
- Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with remaining beef.
- Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 teaspoon of salt and 1 teaspoon of black pepper into the slow cooker and stir to fully mix.
- Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
- Just before serving, in a small bowl, mix the cornstarch together with 4 tablespoon of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube Channel.
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- No need to use an expensive cut of beef for this stew. We recommend a nice chuck roast. Cut away any excess fat. Streaks of fat in the meat is good, it will add flavor and become melt-in-your-mouth delicious. You can often find pre-cut stew meat in the meat department of most well-stocked supermarkets.
- We love using yellow or gold potatoes, but really any variety will work, including red, russet, or fingerling. And no need to peel the potatoes!
- Leftovers will keep in the fridge for up to 1 week and the stew freezes beautifully for up to 3 months. Reheat leftovers in a pot on the stove over medium heat.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
503mg
(21%)
Potassium
654mg
(19%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4074IU
(81%)
Vitamin C
3mg
(3%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 503mg | 21% |
| Potassium | 654mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4074IU | 81% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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