4.3 from 78 votes
Slow Cooker Beef Stew
Slow Cooker Beef Stew is full of flavour and so easy to throw together. Filled with fall apart, tender beef pieces and melt in your mouth sweet potato, there’s nothing better than coming home to a warm cooked meal!
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8 people
Calories: 518 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 pounds beef chuck roast diced into 1 inch cubes
- 4 tablespoons cooking oil
- 1 large onion chopped
- 6 cloves garlic crushed, or 1 tablespoon minced garlic
- ⅓ cup all-purpose flour
- 1 large sweet potato peeled and diced into 2-inch pieces, roughly 3 cups diced
- 10 ounces baby potatoes halved
- 2 large carrots sliced
- 1 red bell pepper deseeded and chopped
- 1-½ cups beef broth or stock
- 1 cup dry white wine optional
- 14 ounces diced tomatoes canned
- ¼ cup tomato paste
- 2 beef bouillon cubes crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon mild paprika
- 2 bay leaves
- 4 tablespoons fresh parsley chopped to serve
Instructions
- Season beef with salt and pepper.
- Heat 1 tablespoon of oil in a pan or skillet over medium-high heat. Sear beef until browned (about 2 to 3 minutes per side) in batches, adding more oil when needed.
- Transfer browned meat to into a 6qt (6 litre) slow cooker bowl.
- Fry the onion with remaining oil in the same skillet until softened. Add in the garlic and sauce until fragrant (30 seconds). Transfer to the slow cooker bowl.
- Add flour and mix to coat the meat and onions/garlic. Throw in the rest of the ingredients (except for the bay leaves and parsley) and give it a good mix. Place bay leaves on top.
- Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours.
- Taste test before serving, and add extra salt or pepper if needed. Garnish with parsley,
- Serve over white rice or mashed potatoes.
Cup of Yum
Notes
- Tip: To save time, prepare all of your ingredients the night before and pop them on the next morning!
- Originally published December 12, 2016.
Nutrition Information
Calories
518kcal
(26%)
Carbohydrates
29g
(10%)
Protein
37g
(74%)
Fat
27g
(42%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
837mg
(35%)
Potassium
1.231mg
(0%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
10.187IU
(0%)
Vitamin C
46mg
(51%)
Calcium
79mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 518
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 837mg | 35% |
| Potassium | 1.231mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 10.187IU | 0% |
| Vitamin C | 46mg | 51% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.