Slow Cooker Beef Stew recipe is a hearty dish packed with chunks of tender meat, potatoes, and veggies. It is comfort food at its best, where the crockpot does all the magic!
This is a great recipe and the perfect one to serve during a chilly day or cold night. It is the perfect dish to make even during busy weekdays. Other popular crockpot recipes to warm you up are Cheeseburger Soup, Cabbage Roll Soup, or Chicken Noodle Soup.
Slow Cooker Beef Stew is what we crave during the winter months. Since this dish is so easy to prepare, we go back to it again and again. The Crockpot allows time for the beef to get extra tender, which literally melts in your mouth.
The benefit of making it in the crockpot is that it gives plenty of time for the veggie and beefy flavor to come together. This results in a rich and hearty meal that is perfect to serve during busy weeknights with some crusty bread on the side.
Also, this easy beef stew recipe is quite easy to prepare as well. Simply, brown the beef for a few minutes in the morning, then add the veggies to it and let it slowly cook.
When you come home, you have the most delicious stew packed with melt in your mouth meat and veggies.
If you want to reduce some carbs, skip the potatoes. It will still taste amazingly hearty and delicious. I like a thicker gravy and I add a bit of cornstarch slurry to the beef broth mixture.
In addition, the dish freezes well, and you can make plenty ahead and simply use resealable bags for later use.
This slow-cooker beef stew recipe is such a full meal with rich flavor that we hardly serve it with something other than a side of bread, baguette, or some green beans. Between the meat, potatoes, and veggies, you have a full and easy dinner to enjoy during colder weather.
2-3 pounds chuck roast or beef stewing meat (trimmed and cut into 2-3 inch cubes)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
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 medium carrots (peeled and cut into 1/4-inch chunks)
1 cup celery (diced)
1 pound mini red potatoes (peeled and cut into halves)
8 ounces baby Bella mushrooms cleaned (stem removed and cap cut into halves)
3 bay leaves
6 sprigs fresh thyme (tied together)
3 sprigs fresh rosemary
3 tablespoons cornstarch
4 tablespoons water
Chopped fresh parsley
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.
Calories: 420kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 979mg | Potassium: 976mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5395IU | Vitamin C: 10.7mg | Calcium: 67mg | Iron: 4mg