Ultimate Slow Cooker Beef Stew
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 30 mins
-
Servings
8 servings
-
Calories
420 kcal
-
Course
Main Course
-
Cuisine
American
Ultimate Slow Cooker Beef Stew
Description
This recipe uses flour-coated beef chunks browned for depth of flavor before slow cooking with aromatics like onion and garlic deglazed with red wine or broth. Adding tomato paste and Worcestershire sauce enriches the base. The vegetables—carrots, celery, potatoes, and mushrooms—absorb the braising liquid, becoming tender yet retaining some texture.
The cooking process on low heat for several hours tenderizes the meat and melds flavors into a savory, balanced stew. Fresh herbs such as thyme and rosemary provide herbal notes, and bay leaves add subtle complexity. Thickening with a cornstarch slurry allows for desired consistency.
This stew is satisfying as a main dish on colder days and can be served with bread or over grains. Garnishing with fresh parsley brightens the presentation and flavor. The recipe allows flexibility with broth quantity and thickening methods based on preference.
Ingredients
- 2-3 pounds chuck roast trimmed and cut into 2-3 inch cubes, or beef stewing meat
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter unsalted
- 1 yellow onion peeled and chopped
- 5 cloves garlic minced
- 1 cup red wine or use beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups beef broth low-sodium, more if needed
- 4 carrot peeled and cut into 1/4-inch chunks, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 8 ounces baby bella mushrooms stem removed and cap cut into halves, cleaned
- 3 bay leaf
- 6 thyme tied together, sprigs, fresh
- 3 rosemary sprigs, fresh
Cornstarch Mix:
- 3 tablespoons cornstarch
- 4 tablespoons water
Garnish:
- parsley chopped, fresh
Instructions
- Place beef chunks into a large bowl, sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat the beef in flour.
- Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
- Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add the wine to deglaze the skillet. Transfer the mixture to the slow cooker on top of the meat.
- Add Worcestershire sauce and tomato paste.
- Add carrots, celery, potatoes, and mushrooms (if using).
- Pour beef broth on top.
- Add bay leaves, thyme, and rosemary. Season with salt and pepper.
- Cover and cook on LOW for 7-8 hours.
- Taste and adjust for salt and pepper.
- If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
- Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
- Garnish with chopped parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 78mg | 26% |
| Sodium | 979mg | 41% |
| Potassium | 976mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5395IU | 108% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
