Slow Cooker Beef Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 hrs 20 mins
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Total Time
6 hrs 25 mins
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Servings
6
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stew
Description
The recipe starts by coating beef cubes in a flour mixture seasoned with salt, pepper, and onion powder, then browning them in oil to enhance flavor and texture. A mixture of beef broth, Worcestershire sauce, tomato paste, and herbs like thyme and oregano forms the stew liquid. Root vegetables—potatoes, carrots, celery, and onion—are layered on top of the beef before adding the broth. The stew simmers in a slow cooker on low for 4-6 hours, allowing flavors to meld and meat to become tender.
Frozen peas are stirred in the final minutes for color and a mild contrast in texture. The stew is finished with fresh parsley for brightness. This dish suits hearty dinners and pairs well with crusty bread or over mashed potatoes for a complete meal.
Buying pre-cut stew meat can save preparation time without affecting outcome. The searing step is important for developing depth of flavor but can be skipped if pressed for time, though the stew won't have the same richness. The stew keeps well refrigerated and can be reheated gently on the stove or in a microwave.
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 pounds chuck roast cut into 1-inch cubes (see note)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons cornstarch
- 6 potato quartered, Yukon gold variety
- 3 carrot peeled and sliced
- 1 talk celery sliced
- 1 cup yellow onion peeled and cut into 1-inch pieced
- 4 cups beef broth low-sodium
- 6 ounces tomato paste
- 1 teaspoon thyme dried
- 1 ½ teaspoons oregano dried
- 2 bay leaf
- 1 cup peas frozen
- parsley chopped, for garnish, fresh
Instructions
- Place the flour, salt, pepper, and onion powder into a gallon-sized food storage bag. Smush that around in the bag to mix. Add the beef cubes, seal the bag, and shake until the meat is coated.
- Place a large skillet over medium-high heat. Pour in the oil and once hot, sear the meat for 1 minute per side until browned. Pour the meat and pan juices into your slow cooker.
- Whisk the Worcestershire sauce and cornstarch in a medium bowl until a slurry forms. Whisk in the beef broth, tomato paste, thyme, and oregano. Set aside.
- Add the potatoes, carrots, celery, and onion on top of the beef. Then add the beef broth mixture and bay leaves to the slow cooker. Give everything a stir.
- Cover and cooker for 4-6 hours on LOW.
- Remove the lid and add the frozen peas. Cook for 10 more minutes until the peas are heated through. Sprinkle some chopped parsley on top and serve warm.
Notes
- Pre-cut stew meat from the store can reduce prep time while maintaining recipe results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 39g | 78% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1095mg | 46% |
| Potassium | 2087mg | 44% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 5787IU | 116% |
| Vitamin C | 54mg | 60% |
| Calcium | 100mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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