Crockpot Beef Stew
Make a delicious beef stew recipe in the slow cooker
Servings 4 servings
Calories 396kcal
Ingredients
- 1 lb stew beef
- 2 tbsp all purpose flour
- 1 tbsp olive oil
- 1 lb baby yellow potatoes
- 4 large carrots
- 4 stalks of celery
- 1 cup fresh or frozen green peas
- 2 cups beef broth
- ½ cup dry red wine
- ¼ cup tomato paste
- 1 tbsp worcestershire sauce
- 2 tsp salt
- ½ tsp black pepper
- 2 bay leaves
Instructions
- Cut stew beef into bite size pieces and toss in flour. Heat oil in a heavy bottom skillet over medium heat. Add beef to hot oil and cook for 8 minutes, tossing frequently, to brown the outside.
- Cut potatoes into quarters, peel and slice carrots into rounds, and slice celery into half moons.
- Whisk beef broth, red wine, tomato paste, worcestershire sauce, salt, and pepper together.
- Add browned beef and any drippings from the pan to your slow cooker along with the potatoes, carrots, celery, peas, liquid mixture and the bay leaves.
- Stir to mix the ingredients and close the lid of the slow cooker. Cook on low for 10 hours OR cook on high for 5 hours. Stir occasionally while cooking if possible.
- Remove bay leaves and serve with fresh cracked black pepper, freshly grated parmesan cheese and some fresh chopped parsley.
Notes
- You can cook on low or on high, or use a combination of both. You will know the stew is done when the meat is fork tender.
- Feel free to add extra vegetables like onions, shallots, and diced tomatoes to the stew
- Serve with fresh cracked black pepper, fresh herbs, and grated parmesan cheese
- If you cannot or do not want to use red wine, use 1 tbsp of red wine vinegar and an extra 1/2 cup of beef broth when combining the liquid ingredients.
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 39g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 1911mg | Potassium: 1431mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10746IU | Vitamin C: 45mg | Calcium: 86mg | Iron: 5mg
