Slow Cooker Beef Stew
Sweet and savory vegetables and tender browned beef burst with flavor in this hefty, hearty stew.
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Servings: 8 servings
Ingredients
- 2 ½ lbs beef stewing cubes - or beef chuck roast sliced into cubes
- ¼ cup all purpose flour
- 2 tablespoon olive oil - plus more if needed
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 4 cloves minced garlic
- 4 cups beef broth
- 1 cup dry red wine - or swap with 1 more cup beef broth
- 1 lb baby yellow potatoes - halved or quartered
- 4 medium carrots - peeled & cut into 1" chunks (about 1.5 cups)
- 6 oz canned tomato paste
- 2 tablespoon worcestershire sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 bay leaves
- 1 cup frozen peas
Instructions
- Cut the 2 ½ lbs of beef chuck roast into 1-inch cubes. Discard the fat but fat marbelized in the meat should be kept for flavor.
- Toss the beef cubes with ¼ cup of all purpose flour in a bowl. Shake off any excess.
- Heat 2 tablespoon olive oil in a frying pan over medium-high heat. Add the beef cubes in small batches, browning each side for 30-45 seconds. Do not overcrowd the pan as this will steam the meat and not sear it. Transfer the meat to the slow cooker.
- Add 2 cups of chopped yellow onion and 1 cup chopped celery to the frying pan along with a bit more olive oil if needed. Cook 1-2 minutes, until onions turn translucent. Stir in the 4 minced garlic cloves and cook 1 more minute. Add to the slow cooker along with any brown bits stuck on the bottom of the pan (for flavor).
- Add these other ingredients to the slow cooker: 4 cups beef broth, 1 cup red wine (or 1 extra cup beef broth), 1 lb quartered baby potatoes, 4 chopped carrots, 6 oz tomato paste, 2 tablespoon worcestershire sauce, ½ teaspoon italian seasoning, 3 bay leaves, ½ teaspoon salt, ¼ teaspoon black pepper.
- Stir everything together and cook on low 7 ½ -8 hrs or high 3 ½ - 4 hrs. Check doneness by poking potatoes and carrots with a fork.
- Stir in the 1 cup frozen peas in the last 15 minutes and discard the bay leaves.
- Cook for 5 more minutes then turn off heat (the stew will continue to thicken more as it sits).
- Scoop into bowls and serve warm. Enjoy!
Recipe Notes:
- Refrigerate – Beef stew tastes great the next day! Make sure to store in an air-tight container and eat within 4 -7 days.
- To Freeze – Store in an air-tight container or freezer bag and eat when ready.
- To Reheat – Beef stew can be reheated in the microwave by placing a lid over top to trap the steam allowing it to heat more efficiently and evenly. You can also reheat it on the stovetop by turning the heat to medium-low and covering it until it reaches the desired temperature.
Nutrition Info
Calories: 389kcal | Carbohydrates: 29g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 932mg | Potassium: 1282mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5625IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 5mg
The nutritional information provided is an estimate and is per serving.
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