Slow Cooker Beef Stew
User Reviews
5
Slow Cooker Beef Stew
Description
This beef stew recipe begins by searing pieces of chuck roast in olive oil to develop a brown crust and deepen the meat’s flavor. Onions are sautéed briefly in the same pan before transferring all ingredients into a slow cooker. Carrots and Yukon potatoes add sweetness and texture, while beef broth, red wine, tomato paste, thyme, garlic, and Worcestershire sauce construct a rich, savory base liquid.
The ingredients slow cook on low for several hours, allowing tough beef fibers to break down into tender, juicy chunks and flavors to meld thoroughly. Near the end of cooking, a mixture of flour and broth is stirred in to thicken the stew, resulting in a satisfying, slightly thickened consistency. This makes for a warming meal especially suited to cooler days.
Serving the stew with crusty bread or over noodles complements the rich sauce and tender meat. The recipe requires minimal active cooking time due to the slow cooker’s low-and-slow method, allowing hands-off preparation and tender results.
Ingredients
- 3 pound chuck roast cut into 1-inch pieces
- 1 Tablespoon olive oil
- 1 yellow onion cut into small chunks
- 4 carrot cut into 1-inch chunks, large
- 1 pound yukon potatoes cut into 1/2-inch cubes
- 1 1/2 cups beef broth
- 1 cup red wine or sub beef broth, dry
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon thyme dried
- 5 cloves garlic minced
- 1 Tablespoon Worcestershire sauce
- 1/4 cup flour
Instructions
- Add 1 tablespoon olive oil to a large skillet over medium high heat. Add beef, season with salt and pepper and brown in batches, give the meat a nice sear.
- Season the beef with salt and pepper. Transfer the beef from the pan to the slow cooker.
- Add in the onions to the skillet. Cook the onions for 3-4 minutes, stir then cook another 3 minutes. Once done, transfer to the slow cooker.
- Next add the carrots, potatoes, broth, salt, tomato paste, red wine, thyme, garlic and Worcestershire sauce.
- Stir all the ingredients until well mixed and cook on low for 7 hours.
- In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 20 minutes, or until thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 48g | 96% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 942mg | 39% |
| Potassium | 1411mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7000IU | 140% |
| Vitamin C | 22mg | 24% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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