Slow Cooker Beef Stew
User Reviews
4.3
Slow Cooker Beef Stew
Description
Slow Cooker Beef Stew is made by browning beef chuck roast cubes, which adds depth to the dish before slow cooking. The stew includes a mixture of sweet potato, baby potatoes, carrots, and red bell pepper for varied textures and subtle sweetness. The addition of crushed tomato, tomato paste, beef broth, and optional white wine results in a flavorful, thick sauce enhanced by paprika, bay leaves, and garlic. Simmering in a slow cooker for several hours softens the beef and melds the flavors thoroughly.
The finished stew offers tender chunks of meat alongside soft vegetables, held in a savory tomato and beef broth. The paprika adds a mild warmth without overpowering the dish. It’s served best over white rice or mashed potatoes to soak up the sauce and provide a hearty meal.
For convenience, ingredients can be prepared in advance and refrigerated overnight, making the slow cooking process quicker to start. Taste before serving and adjust seasoning as needed, then garnish with fresh parsley to add a hint of brightness.
Ingredients
- 3 pounds beef chuck roast diced into 1 inch cubes
- 4 tablespoons neutral cooking oil generic 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 potato halved
- 2 large carrot sliced
- 1 red bell pepper deseeded and chopped
- 1-½ cups beef broth or stock
- 1 cup white wine optional, dry
- 14 ounces diced tomatoes canned
- ¼ cup tomato paste
- 2 beef bouillon cube crushed
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 teaspoon paprika mild
- 2 bay leaf
- 4 tablespoons parsley chopped to serve, fresh
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.
Notes
- Preparing ingredients the night before can save time on the cooking day.
- Check seasoning before serving and adjust salt or pepper to taste.
- This stew serves well over rice or mashed potatoes to complement the rich sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 518 kcal
% 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.
User Reviews
Overall Rating
4.3
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