Slow Cooker Beef Stew

5 from 3 votes

Slow Cooker Beef Stew is full of tender beef, golden potatoes, carrots, onions, mushrooms, and a rich velvety broth. This stick-to-your ribs lazy day meal is one that the whole family will love and is sure to be a game changer on chilly nights!

Course Main Dish

Cuisine American

Keyword beef stew, slow cooker beef stew

Prep Time 30

Cook Time 5

Total Time 5 30

Servings servings

Calories 450kcal

Author Sue Ringsdorf

Ingredients

For the stew meat:

2 ½ pounds beef roast - cut into chunks and visible fat removed
1/3 cup all-purpose flour
1 teaspoon Italian Seasoning
1 teaspoon thyme leaves
2 teaspoons garlic powder
1 teaspoon onion powder
kosher salt an freshly ground black pepper - to taste
2 Tablespoons avocado oil - or more

For the stew:

4 Tablespoons tomato paste
4 cups lower-sodium beef broth
1 large onion - chopped
4 large carrots - chopped
2 pounds yellow potatoes - chopped
16 oz. Bella mushrooms - chopped
1 cup red wine (something you like to drink) - or use extra broth
2 Tablespoons Worcestershire Sauce
3 whole bay leaves
1 ½ cups frozen peas
fresh cilantro, crackers - to serve

Instructions

Prepare the beef. Use a sharp knife to slice the beef roast into small bite-size chunks. Remove visible fat.
In a medium bowl, mix together the flour, Italian Seasoning, thyme leaves, garlic powder, onion powder, salt and pepper. Toss the beef chunks in and mix with hands until it is well coated with flour mixture.
2 ½ pounds beef roast, 1/3 cup all-purpose flour, 1 teaspoon Italian Seasoning, 1 teaspoon thyme leaves, 2 teaspoons garlic powder, 1 teaspoon onion powder, kosher salt an freshly ground black pepper
In a large sauté pan, heat oil to medium high heat. Add 1/2 the stew meat and sear on one side for 1-2 minutes. Flip and sear on the other. Remove to slow cooker and repeat with remaining half of the stew meat.
2 Tablespoons avocado oil
Put pan back on stove and add 1/2 cup of beef broth. Stir around to get all the brown bits moving around. Pour over the meat in the slow cooker.
Add the onion, carrots, potatoes, mushrooms, tomato paste, remaining beef broth, red wine (optional), Worcestershire Sauce, bay leaves, and additional salt and pepper (to taste).
1 large onion, 4 large carrots , 2 pounds yellow potatoes , 16 oz. Bella mushrooms, 4 Tablespoons tomato paste 4 cups lower-sodium beef broth, 1 cup red wine (something you like to drink), 2 Tablespoons Worcestershire Sauce, 3 whole bay leaves
Cook on high for 4-5 hours, or low for 8-9 hours. During the last hour of cooking, add the frozen peas.
1 ½ cups frozen peas
Serve with a sprinkle of cilantro, some crackers or bread, and a side salad.
fresh cilantro, crackers

Notes

Red wine is optional. Use broth in its place.
Mix a slurry of water and cornstarch to thicken the stew even more, and let the stew simmer some more.
Leftovers taste even better and will last up to four days in your refrigerator.

Nutrition