Slow Cooker Beef Stew Recipe
This hearty dish is full of tender beef, tasty vegetables, and a rich broth that makes every bite cozy and satisfying.
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Small bowl
Ingredients
- 2 Ibs Beef chuck or stew meat Cut into bite-sized pieces for tender, juicy bites.
- Salt and pepper To season the beef before browning.
- 2 tbsp Flour Helps thicken the stew.
- 2 tbsp Olive oil For browning the beef.
- 1 large Onion Diced, adds a sweet and savory base to the stew.
- 3 cloves Garlic Minced, for an extra layer of flavor.
- 3 large Carrots Peeled and cut into chunks.
- 3 stalks Celery Chopped, adds freshness and crunch.
- 3 medium Potatoes Peeled and diced, they make the stew hearty and filling.
- 2 tbsp Tomato paste Enhances the richness of the broth.
- 4 cups Beef broth The savory base of the stew.
- 1 cup Red wine optional: Adds depth and complexity to the flavor.
- 2 Bay leaves For aromatic seasoning.
- 1 tsp Thyme Dried or fresh, for a hint of herbal warmth.
- 1 cup Frozen peas Stirred in at the end for color and sweetness.
Instructions
Step 1: Season the Beef
- Season 2 lbs of beef chuck or stew meat with salt and pepper on all sides.
Step 2: Brown the Beef
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
- Brown the beef in batches, ensuring each piece is seared on all sides.
- Remove the browned beef and set it aside.
Step 3: Sauté the Onion and Garlic
- In the same skillet, cook 1 large diced onion for 5 minutes, stirring occasionally, until softened.
- Add 3 minced garlic cloves and cook for another minute until fragrant.
Step 4: Add Flour
- Sprinkle 2 tbsp of flour into the skillet and stir for 1 minute to form a roux. This will help thicken the stew.
Step 5: Transfer to the Slow Cooker
- Transfer the browned beef and sautéed onion mixture to the slow cooker.
Step 6: Stir in Tomato Paste and Liquids
- In the slow cooker, add 2 tbsp of tomato paste, 4 cups of beef broth, and 1 cup of optional red wine. Stir well to combine.
Step 7: Add Herbs and Vegetables
- Add 2 bay leaves, 1 tsp of thyme, 3 large carrots (peeled and cut into chunks), 3 stalks of chopped celery, and 3 medium potatoes (peeled and diced) to the slow cooker.
- Ensure the liquid covers the vegetables.
Step 8: Cook the Stew
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Step 9: Stir in Frozen Peas
- About 30 minutes before serving, stir in 1 cup of frozen peas for a burst of color and sweetness.
Step 10: Serve
- Remove the bay leaves and serve the stew hot. Enjoy your hearty, comforting beef stew!
Notes
Nutritional Value (per serving estimate)
- Calories: 400-500 kcal
- Protein: 30-40g
- Fat: 20-25g
- Carbohydrates: 40-50g
- Fiber: 6-8g
- Sugar: 5-8g
- Sodium: 800-1,200mg
- Cholesterol: 60-80mg