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Slow-Cooker Beef Stew


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  • Author: Maggie
  • Total Time: 7 hours 20 minutes – 8 hours 20 minutes
  • Yield: 6–8 servings

Description

Hearty slow-cooker beef stew with tender beef chunks, potatoes, carrots, and celery simmered in a savory tomato-beef broth — the perfect cozy comfort food for cold days.


Ingredients

1 1/2 lbs potatoes, peeled and cubed

6 medium carrots, cut into 1-inch lengths

1 medium onion, coarsely chopped

3 celery ribs, coarsely chopped

3 tbsp all-purpose flour

1 1/2 lbs beef stew meat, cut into 1-inch cubes

3 tbsp canola oil

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5 oz) beef broth

1 tsp ground mustard

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

1/2 tsp browning sauce (optional)

Minced fresh thyme (optional, for garnish)


Instructions

  1. Layer potatoes, carrots, onion, and celery in a 5-quart slow cooker.
  2. Place flour in a shallow dish and toss beef stew meat to coat evenly.
  3. In a large skillet, heat canola oil over medium-high heat. Brown beef in batches.
  4. Transfer browned beef to the slow cooker over the vegetables.
  5. In a large bowl, combine diced tomatoes, beef broth, ground mustard, salt, pepper, thyme, and browning sauce (if using). Pour over beef and vegetables.
  6. Cover and cook on LOW for 7–8 hours, or until meat and vegetables are tender.
  7. Garnish with minced fresh thyme before serving, if desired.

Notes

  • For richer flavor, replace part of the broth with red wine.
  • Add frozen peas during the last 15 minutes for color and freshness.
  • Parsnips or turnips make great earthy additions.
  • Chuck roast works best for tender results.
  • Prep Time: 20 minutes
  • Cook Time: 7–8 hours (LOW)
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg