Slow Cooker Beef Stew
User Reviews
5
Slow Cooker Beef Stew
Description
The recipe begins by generously seasoning beef stew meat and browning it in olive oil to create a rich base flavor. The seared beef is transferred to a slow cooker with diced onion, minced garlic, halved small yellow potatoes, sliced carrots, beef broth, tomato paste, dried thyme, and a bay leaf. Salt and pepper are adjusted to taste before cooking covered on low for about 7 hours or high for 4 hours.
Near the end, a mixture of flour and stew liquid is whisked smooth and poured back in to thicken the sauce during an additional 30 minutes of cooking on high. Finally, frozen peas are added for a pop of color and sweetness. The stew is finished with fresh chopped parsley and served hot. The vegetables remain tender yet intact due to their larger cuts.
This stew is a classic, slow-cooked comfort food well-suited for colder days. It can be served on its own or with crusty bread. Browned beef provides depth beyond a straightforward slow cooker dish, developing savory caramelized notes. The gradual thickening step improves the sauce viscosity for a satisfying texture.
Ingredients
- 1 tablespoon olive oil
- 2 1/2 pounds beef stew meat
- salt to taste
- black pepper to taste
- 1 onion diced
- 2 teaspoons garlic minced
- 1 pound yellow potatoes halved, small
- 4 carrot halved and sliced into 1 inch chunks
- 3 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon thyme dried
- 1 bay leaf
- 1 cup peas frozen
- 3 tablespoons flour
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper.
- Cook the meat in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaf. Add salt and pepper to taste.
- Cover and cook on LOW for 7 hours or HIGH for 4 hours.
- Remove 1/3 cup of stew liquid from the slow cooker. Add the flour and whisk until smooth.
- Pour the flour mixture back into the stew; stir to combine. Cover and cook on HIGH for an additional 30 minutes or until stew is slightly thickened.
- Uncover and stir in the frozen peas. Sprinkle with parsley and serve.
Notes
- Browning the beef before slow cooking adds significant flavor depth to the stew.
- Beef stew meat or chuck roast cut into cubes can be used for this recipe.
- Cut vegetables in larger pieces (potatoes, carrots) to prevent them from becoming mushy during long cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 57g | 114% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 147mg | 49% |
| Sodium | 515mg | 21% |
| Potassium | 1093mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 7100IU | 142% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 71mg | 7% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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