ADVERTISEMENT
Slow-Cooker Beef Stew
Slow-Cooker Beef Stew
2 Reviews
From: EatingWell.com, November 2017
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.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 pounds boneless beef chuck, trimmed and cut into 1½-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
- 1½ pounds Yukon Gold potatoes, cut into 1½ -inch pieces
- 1 pound carrots, cut into 2-inch lengths
- ¾ cup red wine
- 1½ cups low-sodium beef broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 small bay leaf
- Chopped fresh parsley for garnish
Preparation
-
Prep
-
Ready In
- Place beef in a large bowl and season with ½ teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
- 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.
- 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.
- Whisk broth, tomato paste, thyme, bay leaf and the remaining ½ teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
- Cover the slow cooker and cook on High for 4 hours or on Low for 7½ hours. Serve the stew sprinkled with parsley, if desired.
- Equipment: 6-quart slow cooker
- Serving size: generous 1¼ cups
- Per serving: 590 calories; 20 g fat(6 g sat); 5 g fiber; 32 g carbohydrates; 64 g protein; 76 mcg folate; 177 mg cholesterol; 8 g sugars; 0 g added sugars; 9,814 IU vitamin A; 17 mg vitamin C; 76 mg calcium; 7 mg iron; 624 mg sodium; 1,363 mg potassium
- Nutrition Bonus: Vitamin A (196% daily value), Iron (39% dv), Vitamin C (28% dv)
- Carbohydrate Servings: 2
- Exchanges: 8 lean protein, 2 vegetable, 1½ fat, 1½ starch
Reviews 2
August 01, 2018
By: dawolf3
Added parsnips & more broth to the recipe. Next time I'll add baby peas towards the end.
February 23, 2018
By: RiddleySchirm
Exactly the kind of comfort food I need in my life. It also made my kitchen smell heavenly!
