Slow Cooker Beef Stew Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stew Recipe
Description
The Slow Cooker Beef Stew recipe starts by searing beef cubes in oil until browned, developing a rich exterior that enhances flavor. Onions are sautéed in the same pan for added depth. All ingredients, including carrots, potatoes, tomato paste, apple cider juice, beef broth, salt, pepper, and bay leaves, are combined in a slow cooker and cooked for several hours on low or high heat until the meat and vegetables are tender.
This method yields a thick, savory stew with melt-in-your-mouth beef and soft vegetables. The apple cider juice adds subtle sweetness balancing the acidity of tomato paste. Fresh parsley added at serving brightens the dish.
The stew is suitable for make-ahead preparation and can be refrigerated for up to three days or frozen for longer storage—up to four months. Reheating is done gently by thawing overnight and warming on the stove to preserve texture and flavor.
Ingredients
- 2 tbsp extra light olive oil or high heat cooking oil
- 3 lb beef chuck roast cut into 2 inch cubes
- 1 yellow onion diced, large
- 4 carrot cut into bite size pieces, large
- 1 lb yukon potatoes cut into bite size pieces
- 1/3 cup apple cider juice (NOT vinegar)
- 3 tbsp tomato paste
- 3 cups beef broth
- 1 tsp black pepper ground
- 1 tbsp salt or added to taste, fine sea salt
- 2 bay leaf
- parsley finely chopped, to serve
Instructions
- Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside.
- In the same skillet, sauté the onion until lightly browned, adding more oil if needed.
- Add all the ingredients to the slow cooker. Set it on high for 4 hours or on low for 7 hours.
- Remove bay leaves, season to taste, and serve garnished with parsley if desired.
Notes
- Brown beef in batches to avoid overcrowding and ensure proper searing.
- Store cooled stew in airtight container in refrigerator up to 3 days or freeze up to 4 months; leave space in container for expansion if freezing.
- Thaw frozen stew overnight before reheating gently on stove to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbs | 17g | |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1248mg | 52% |
| Potassium | 1176mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5213IU | 104% |
| Vitamin C | 15mg | 17% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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