Easy Slow Cooker Beef Stew
Packed with fall-apart tender beef and lots of hearty vegetables, this easy slow cooker beef stew is the coziest hands-off dinner!
Servings 6 servings
Calories 402kcal
Ingredients
- 2 tablespoons olive oil
- 2 lbs beef stew meat, cut into 1/2-inch cubes
- Salt and pepper to taste
- 3/4 cup dry red wine
- 1 large yellow onion, diced into 1/2-inch pieces
- 1-1/2 cups carrots, cut into 1/2-inch coins
- 1 lb baby potatoes, halved
- 4 medium cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season beef cubes well with salt and pepper and add to pan. Sear beef all over in oil until golden-brown.
- Pour red wine into pan over beef, bring to a simmer, and use a wooden spoon to scrape up any browned bits. Transfer beef and red wine to a 4-quart slow cooker.
- Add onion, carrots, baby potatoes, garlic, Worcestershire sauce, tomato paste, beef broth, bay leaf, and thyme to slow cooker and stir until combined.
- Cover slow cooker and cook beef stew on high 3-4 hours or on low 6-7 hours until beef and vegetables are tender.
- Remove bay leaf and thyme sprigs and discard. Scoop out 3/4 cup broth and whisk into flour in a small bowl until smooth. Fold back into stew along with peas until combined.
- Season beef stew with salt and pepper to taste and serve warm. Enjoy!
Notes
Storing Instructions
Store beef stew in refrigerator up to 6 days. Stew may also be frozen up to 2 months.
Nutrition
Serving: 12 oz stew | Calories: 402kcal | Carbohydrates: 26g | Protein: 39g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 625mg | Potassium: 1120mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2077IU | Vitamin C: 30mg | Calcium: 72mg | Iron: 5mg