Slow Cooker Beef Stew
Slow Cooker Beef Stew is sure to keep you warm and cozy when it's cold outside. Tender pan-seared beef mingles with fluffy Yukon potatoes, onions, carrots and garlic in a wonderfully creamy beef broth.
- 3 pound chuck roast cut into 1-inch pieces
- 1 tablespoon olive oil
- salt and pepper
- 1 yellow onion cut into small chunks
- 4 large carrots cut into 1-inch chunks
- 1 pound Yukon potatoes cut into 1/2-inch cubes
- 1 1/2 cups beef broth
- 1 cup dry red wine or sub beef broth
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 5 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/4 cup flour
Add 1 tablespoon olive oil to a large skillet over medium high heat. Add beef, season with salt and pepper and brown in batches, give the meat a nice sear.
Season the beef with salt and pepper. Transfer the beef from the pan to the slow cooker.
Add in the onions to the skillet. Cook the onions for 3-4 minutes, stir then cook another 3 minutes. Once done, transfer to the slow cooker.
Next add the carrots, potatoes, broth, salt, tomato paste, red wine, thyme, garlic and Worcestershire sauce.
Stir all the ingredients until well mixed and cook on low for 7 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 20 minutes, or until thickened.
Calories: 583kcal | Carbohydrates: 27g | Protein: 48g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 942mg | Potassium: 1411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7000IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 7mg