Best Ever Slow Cooker Beef Stew
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4.25 from 4 votes

Best Ever Slow Cooker Beef Stew

Prep Time20 mins
Cook Time8 hrs 20 mins
Total Time7 hrs
Course: dinner
Cuisine: american
Servings: 8 healthy servings
Calories: 631kcal

Ingredients

  • 4 lb boneless beef chuck-eye roast cut into 1 1/2 inch cubes
  • salt and pepper
  • 3 Tbsp vegetable oil
  • 2 medium onions chopped fine
  • 2 ribs of celery chopped fine
  • 2 cloves minced garlic
  • 1 6 oz can tomato paste
  • 1/2 cup dry red wine
  • 2 cups beef broth
  • 2 Tbsp cornstarch
  • 2 Tbsp Worcestershire sauce
  • 1 1/2 tsp thyme
  • 1 tsp rosemary
  • 2 leaves bay
  • 1 lb carrots peeled and cut into large chunks
  • 5 medium potatoes cut into large chunks

Instructions

  • Season the beef with salt and pepper. Heat the oil in a large skillet over medium high heat. Sear the beef (you will probably need to work in batches) on all sides then transfer to the slow cooker.
  • Add the onions, celery and garlic to the pan and saute until they begin to soften. Stir in the tomato paste and cook for another minute. Pour in the wine and scrape up any browned bits on the bottom. Transfer the mixture to the slow cooker. Stir the cornstarch into the beef broth and add that to the slow cooker as well as the Worcestershire sauce,  thyme, rosemary and bay leaves.
  • Wrap the chopped potatoes and carrots in a foil packet and nestle that on top of the stew. Cover and cook on LOW for 8-10 hours or HIGH for 6-8 hours. Serve and enjoy!

Nutrition

Calories: 631kcal | Carbohydrates: 37g | Protein: 48g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 717mg | Potassium: 1924mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9955IU | Vitamin C: 23.7mg | Calcium: 103mg | Iron: 7.2mg