Slow-Cooker Beef Stew

Slow-Cooker Beef Stew

3 Reviews
From:, 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.

Ingredients 8 servings

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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


  • Prep

  • Ready In

  1. 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.
  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.
  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.
  4. 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.
  5. 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

Nutrition information

  • 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 3

March 19, 2019
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By: lin
i made it exactly as the recipe said. It was easy and outstanding. Served a party of 8 with it. I will make it many more times.
August 01, 2018
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By: dawolf3
Added parsnips & more broth to the recipe. Next time I'll add baby peas towards the end.
February 23, 2018
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By: RiddleySchirm
Exactly the kind of comfort food I need in my life. It also made my kitchen smell heavenly!
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