Crock Pot Beef Stew
Servings: 8 Servings
Ingredients
- 2 ½ to 3 pounds chuck roast
- 1 teaspoon salt for seasoning beef
- ¼ teaspoon ground black pepper for seasoning beef
- 2 to 3 tablespoons cooking oil
- 3 russet potatoes diced into ½ inch cubes
- 3 carrots cut into half moons
- 6 ounces baby bella mushrooms sliced
- 1 large yellow onion diced
- 5 garlic cloves minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon sweet paprika
- 2 ½ cups beef broth
- ½ cup red wine may substitute with beef broth
- 2 tablespoons tomato sauce may substitute with 1 tablespoon of tomato paste
- 1 ½ tablespoons Worcestershire sauce
- 2 bay leaves
- ½ cup all-purpose flour
- ½ cup green beans fresh or frozen, trimmed and cut in half
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Trim any excess fat from the chuck roast and cut it into 1 ½ inch cubes. Season the beef generously with salt and pepper.2 ½ to 3 pounds chuck roast, 1 teaspoon salt
- Heat the oil in a large, heavy-bottomed pan over medium heat. Add the beef in batches, searing each piece until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.2 to 3 tablespoons cooking oil
- Add the diced potatoes, carrots, mushrooms, onions, and garlic to the slow cooker on top of the beef.3 russet potatoes, 3 carrots, 6 ounces baby bella mushrooms, 1 large yellow onion, 5 garlic cloves
- Sprinkle the cumin, oregano, and paprika over the vegetables.½ teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon sweet paprika
- In a large bowl or measuring cup, whisk together the beef broth, red wine (or additional broth), tomato sauce, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker. Add the bay leaves.2 ½ cups beef broth, ½ cup red wine, 2 tablespoons tomato sauce, 1 ½ tablespoons Worcestershire sauce, 2 bay leaves
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
- About 30 minutes before the cooking time is up, remove 2 cups of the broth from the slow cooker. In a separate bowl, gradually whisk in the flour to the broth, ensuring there are no lumps. Pour the flour mixture back into the slow cooker and stir to combine.½ cup all-purpose flour
- Stir in the green beans, cover, and continue cooking for an additional 15 minutes on HIGH or 30 minutes on LOW. Taste and add salt and pepper.½ cup green beans
- Remove the bay leaves, then ladle the stew into bowls. Garnish with fresh parsley, oregano, green onions, or chives, and enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of slow cooker beef stew. Actual calories will vary.
Nutrition Facts
Crock Pot Beef Stew
Serving Size
1.5 cups
Amount per Serving
Calories
425
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
98
mg
33
%
Sodium
476
mg
21
%
Potassium
1126
mg
32
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
3975
IU
80
%
Vitamin C
9
mg
11
%
Calcium
69
mg
7
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
