Slow Cooker Beef Stew
This recipe for Slow Cooker Beef Stew is the ultimate comfort dinner. It’s filled with tender meat and veggies in a rich and flavorful gravy that cooks all day in the crock pot.
Servings: 6 servings
Calories: 583kcal
Equipment
Ingredients
- 3 pound chuck roast cut into 1-inch pieces
- 1 Tablespoon olive oil
- 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
Instructions
- 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.
Video
Nutrition
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