Slow Cooker Beef Stew
Ingredients
Meat
-
2-3
lbs.
boneless beef chuck roast, sliced into 1-inch chunks
Vegetables
-
1
medium
white onion, diced
-
2
large
celery stalks, cut into 1-inch chunks
-
4
large
carrots, peeled and cut into 1.5-inch chunks
-
3
small
russet potatoes, sliced into 1-inch chunks
-
8
oz.
sliced baby Bella mushrooms
-
1
cup
frozen peas
Seasonings & Gravy
-
1.5
tablespoons
olive oil, divided
-
1
teaspoon
dried rosemary
-
½
teaspoon
ground black pepper
-
1
teaspoon
dried thyme
-
1
teaspoon
onion powder
-
½
teaspoon
smoked paprika
-
1
tablespoon
garlic powder
-
1
tablespoon
brown sugar
-
1
teaspoon
salt
-
1
tablespoon
white whole wheat flour
-
¼
cup
dry red wine
-
5
cups
beef broth, separated
-
1.5
tablespoons
Worcestershire sauce
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
tomato paste
-
5
cloves
garlic, minced
-
2.5
tablespoons
corn starch
-
5
sprigs
fresh rosemary and fresh thyme, tied together
Instructions
- Cut the beef into 1 to 1.5-inch pieces and place in a bowl.
- Mix together the beef stew seasoning ingredients and coat the beef with it.
- Heat olive oil in a skillet and brown half of the beef chunks, then set aside.
- Deglaze the skillet with beef broth and add it to the slow cooker.
- Add red wine, beef broth, Worcestershire sauce, balsamic vinegar, and tomato paste to the slow cooker and whisk together.
- Add the browned beef and remaining ingredients (except peas and corn starch) to the slow cooker.
- Cook on low for 7-8 hours.
- Once cooked, remove herb stems, mix corn starch with some broth, and add it back to the slow cooker with peas.
- Cover and cook for an additional 5-10 minutes to thicken.
Nutrition Facts (estimated)
Servings
8
Calories
399
Total fat
11g
Total carbohydrates
25g
Total protein
45g
Sodium
mg
Cholesterol
mg
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