Slow-Cooker Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Additional Time
10 mins
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Total Time
8 hrs 25 mins
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Servings
8
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Calories
358 kcal
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Cuisine
American
Slow-Cooker Beef Stew
Description
This Slow-Cooker Beef Stew starts by seasoning and flour-coating chuck roast pieces, then browning them for added flavor and texture. The browned beef transfers to a slow cooker combined with cubed potatoes, sliced carrots, celery, chopped onion, minced garlic, tomato paste, beef broth, red wine, Worcestershire sauce, fresh rosemary, dried thyme, smoked paprika, bay leaves, salt, and pepper. Cooking low and slow for 8 hours or high for 3 to 4 hours tenderizes the beef and melds flavors.
The stew offers rich, savory notes with a balance from the tomato paste and wine, enhanced by the herbs. Vegetables become soft but hold their shape, complementing the tender beef. Finishing with a cornstarch slurry briefly thickens the broth to a velvety consistency, making the stew hearty and satisfying.
This dish serves well as a warming meal especially in cooler weather. Leftovers store well in the refrigerator for up to one week and can be frozen comfortably for three months. Reheating on the stove helps preserve texture and flavor. The recipe accommodates different potato varieties and does not require peeling them, simplifying preparation.
Ingredients
- 2 lbs chuck roast cut into bite-sized pieces
- 1 cup all-purpose flour
- salt
- black pepper
- 2 tablespoon olive oil or vegetable
- 3 cups potato yellow or gold, cubed
- 3 medium carrot 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 leaf
- 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
- Use chuck roast trimmed of excess fat; marbled fat improves flavor and tenderness.
- Yellow or gold potatoes are preferred but red, russet, or fingerling potatoes also work; peeling is optional.
- Leftover stew keeps refrigerated up to one week and freezes well for up to three months.
- Reheat leftovers gently on the stove to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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