Slow-Cooker Beef Stew

Name: Slow-Cooker Beef Stew
Prep time: 40 min
Cook time: 4 h
Total time: 4 h 40 min
Cuisine: American
Ingredients: 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces; 1 teaspoon salt, divided; 1 teaspoon ground pepper, divided; ½ cup all-purpose flour; 4 tablespoons extra-virgin olive oil, divided; 1 large onion, halved and sliced; 1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces; 1 pound carrots, cut into 2-inch length; ¾ cup red wine; 1 ½ cups low-sodium beef broth; 1 (6 ounce) can tomato paste; 1 teaspoon dried thyme; 1 small bay leaf; fresh parsley for garnish

5 steps

Prep:40minCook:4h

Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth--this could be the best and easiest beef stew you've ever made.

Updated at: Thu, 17 Aug 2023 01:10:16 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories631.4 kcal (32%)

Total Fat39.2 g (56%)

Carbs28.3 g (11%)

Sugars6.7 g (7%)

Protein36.7 g (73%)

Sodium530.6 mg (27%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 poundsboneless beef chuck

trimmed and cut into 1 1/2-inch pieces

1 teaspoonsalt

divided

1 teaspoonground pepper

divided

½ cupall purpose flour

4 tablespoonsextra-virgin olive oil

divided

1onion

large, halved and sliced

1.5 poundsYukon Gold potatoes

cut into 1 1/2 -inch pieces

1 poundcarrots

cut into 2-inch length

¾ cupred wine

1 ½ cupslow-sodium beef broth

1 x 6 ouncecan tomato paste

1 teaspoondried thyme

Instructions

Step 1

Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.

Step 3

Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.

Step 4

Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.

Step 5

Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

View on Eating Well - Carolyn Casner

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