Slow Cooker Beef Stew
This classic slow cooker beef stew is so easy to prepare and simmers away while you get on with other things. It's so comforting and better yet it's made
all in one pot!
Course Dinner
Cuisine American
Keyword beef stew, slow cooker stew
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings
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cups
Calories 278 kcal
Author Blair
Ingredients
list of 15 items
2 lbs. boneless stewing beef, cut into 1-2-inch chunks
1/3 cup flour
Salt and pepper, to taste
4-5 tablespoons mild oil (such as canola)
2 onions, chopped
4 carrots, peeled and chopped
2 russet potatoes, peeled and chopped
8 ounces sliced mushrooms
2 cups beef broth
1 cup red wine
1 (10.75 oz) can condensed tomato soup (NOT diluted)
2 bay leaves
1 teaspoon paprika
¼ teaspoon dried marjoram
16 ounces frozen peas
list end
Instructions
list of 5 items
1. Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
2. Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until
the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to
the pan, as needed, with each batch.
3. Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
4. Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes,
stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
5. Remove the bay leaves, season with salt and pepper (to taste), and enjoy!
list end
Recipe Notes
list of 4 items
• This is a slow cooker beef stew with red wine. The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply
replace the wine with an extra cup of beef broth.
• Can you freeze beef stew? Yes! We always freeze the leftover beef stew. It holds up very well in the freezer, but just be aware that the texture of the
potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.
• I use stewing beef that I purchase pre-diced from the store. If you can't find the diced stewing beef, you can dice your own chuck roast, brisket, bottom
round or eye round.
• You can stir in additional water or beef broth as the stew cooks to reach your desired consistency.
list end
Nutrition Facts
Slow Cooker Beef Stew
Amount Per Serving (1 cup)
Calories 278 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 4.9g31%
Cholesterol 43mg14%
Sodium 265mg12%
Carbohydrates 17g6%
Fiber 2.6g11%
Sugar 5.3g6%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This classic slow cooker beef stew is so easy to prepare and simmers away while you get on with other things. It's so comforting and better yet it's made
all in one pot!
Course Dinner
Cuisine American
Keyword beef stew, slow cooker stew
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings
undefined
cups
Calories 278 kcal
Author Blair
Ingredients
list of 15 items
2 lbs. boneless stewing beef, cut into 1-2-inch chunks
1/3 cup flour
Salt and pepper, to taste
4-5 tablespoons mild oil (such as canola)
2 onions, chopped
4 carrots, peeled and chopped
2 russet potatoes, peeled and chopped
8 ounces sliced mushrooms
2 cups beef broth
1 cup red wine
1 (10.75 oz) can condensed tomato soup (NOT diluted)
2 bay leaves
1 teaspoon paprika
¼ teaspoon dried marjoram
16 ounces frozen peas
list end
Instructions
list of 5 items
1. Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
2. Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until
the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to
the pan, as needed, with each batch.
3. Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
4. Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes,
stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
5. Remove the bay leaves, season with salt and pepper (to taste), and enjoy!
list end
Recipe Notes
list of 4 items
• This is a slow cooker beef stew with red wine. The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply
replace the wine with an extra cup of beef broth.
• Can you freeze beef stew? Yes! We always freeze the leftover beef stew. It holds up very well in the freezer, but just be aware that the texture of the
potatoes might change a little bit after they have been frozen. They tend to be a bit mushy when thawed.
• I use stewing beef that I purchase pre-diced from the store. If you can't find the diced stewing beef, you can dice your own chuck roast, brisket, bottom
round or eye round.
• You can stir in additional water or beef broth as the stew cooks to reach your desired consistency.
list end
Nutrition Facts
Slow Cooker Beef Stew
Amount Per Serving (1 cup)
Calories 278 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 4.9g31%
Cholesterol 43mg14%
Sodium 265mg12%
Carbohydrates 17g6%
Fiber 2.6g11%
Sugar 5.3g6%
Protein 14.4g29%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
