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Slow Cooker Beef Stew

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!

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

Ingredients

  • 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.)

Instructions

    Cup of Yum
  1. Season the beef liberally with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over high heat.
  3. 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.
  4. 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.
  5. Add the garlic, and cook for 1-2 minutes until fragrant.
  6. Add the tomato paste. Cook for 3-4 minutes until fragrant.
  7. 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.
  8. 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.
  9. Transfer the vegetables and wine to the slow cooker.
  10. Pour the beef broth on top of the vegetables and meat.
  11. 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.
  12. An hour before serving, peel and dice the potato. Make these pieces bite-sized. Add the potatoes to the stew and cook until tender.
  13. Serve warm, and enjoy!

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.