Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Prep time: 30 min
Cook time: 8 h 30 min
Yield: 6 servings
Ingredients: 2 lb. beef stew meat; kosher salt; black pepper; 2 tablespoons extra virgin olive oil; 2 large yellow onions; 2 large carrots; 4 stalks celery; 4 cloves garlic; 2 tablespoons tomato paste; ¼ cup all-purpose flour; 1 teaspoon dried thyme; 1 cup red wine; 6 cups beef broth; 1 large russet potatoes

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
8 hrs 30 mins
Servings
6 servings
Calories
461 kcal
Course
Main Course
Cuisine
American

Slow Cooker Beef Stew

Iris Warren

Report

Seared beef, potatoes and veggies come together in this Slow Cooker Beef Stew for the ultimate comforting dinner. Put it together in the morning hours and come home to the best meal!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

2 lb. beef stew meat
kosher salt to taste
black pepper to taste
2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 ½ lbs. / 4 cups chopped)
2 large carrots (about ½ lb. / 1 ¼ cup chopped)
4 stalks celery (about 9 oz. / 2 cups chopped)
4 cloves garlic minced
2 tablespoons tomato paste 32g
¼ cup all-purpose flour 30g
1 teaspoon dried thyme
1 cup red wine
6 cups beef broth
1 large russet potatoes (about 1 ½ lbs.)

Add to Shopping List

Instructions

Season the beef liberally with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over high heat.
Sear the beef until all sides are browned. Remove from the skillet, and transfer to the slow cooker. Leave the remaining fat/oil and browned bits in the pan.
In the same skillet, sauté the onions, carrots and celery until they've softened, about 4-5 minutes. Season with salt. (This will make the veggies release juices.) The veggies will pull up the browned bits in the bottom of the skillet.
Add the garlic, and cook for 1-2 minutes until fragrant.
Add the tomato paste. Cook for 3-4 minutes until fragrant.
Add the flour to the skillet. Stir it into the vegetable mixture. Cook for another 2-3 minutes until the flour has thickened the mixture and begins sticking to the bottom of the pan.
Deglaze the skillet with the red wine, and let the wine cook down. Scrape the bottom of the skillet to loosen any remaining browned bits. Season with the dried thyme.
Transfer the vegetables and wine to the slow cooker.
Pour the beef broth on top of the vegetables and meat.
Cook for 8 hours on the low setting or until the beef stew meat is fork-tender. You can cook them for 4(ish) hours on the high setting, too.
An hour before serving, peel and dice the potato. Make these pieces bite-sized. Add the potatoes to the stew and cook until tender.
Serve warm, and enjoy!

Nutrition Information

Show Details

Serving 1 serving Calories 461kcal (23%) Carbohydrates 37g (12%) Protein 41g (82%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 94mg (31%) Sodium 1068mg (45%) Potassium 1497mg (43%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4220IU (84%) Vitamin C 15mg (17%) Calcium 102mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 461 kcal

% Daily Value*

Serving	1 serving
Calories	461kcal	23%
Carbohydrates	37g	12%
Protein	41g	82%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	94mg	31%
Sodium	1068mg	45%
Potassium	1497mg	32%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	4220IU	84%
Vitamin C	15mg	17%
Calcium	102mg	10%
Iron	6mg	33%