Slow-Cooker Beef Stew
8 servings
servings15 minutes
active time8 hours 25 minutes
total timeIngredients
Other
1 cup all-purpose flour
4 cups beef stock
1 cup red wine
¼ cup cornstarch
2 tbsp olive oil
2 tbsp Worcestershire sauce
2 tbsp tomato paste
Herbs/Spices
Salt to taste
Black pepper to taste
1 tbsp rosemary (fresh)
1 tsp thyme (dried)
1 tsp smoked paprika
2 bay leaves
Vegetables
3 cups potatoes (yellow or gold, cubed)
3 medium carrots (peeled and sliced)
4 stalks celery (sliced)
1 medium onion (chopped)
4 cloves garlic (minced)
Meat
1 kg chuck roast (cut into bite-sized pieces)
Directions
Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.
Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with remaining beef.
Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 tsp of salt and 1 tsp of black pepper into the slow cooker and stir to fully mix.
Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.
Just before serving, in a small bowl, mix the cornstarch together with 4 tbsp of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.
Nutrition
Serving Size
-
Calories
358 kcal
Total Fat
16 g
Saturated Fat
6 g
Unsaturated Fat
11 g
Trans Fat
1 g
Cholesterol
78 mg
Sodium
503 mg
Total Carbohydrate
21 g
Dietary Fiber
2 g
Total Sugars
2 g
Protein
25 g
8 servings
servings15 minutes
active time8 hours 25 minutes
total time