Crock-Pot Beef Stew Recipe

Crock Pot Beef Stew
Jane Bruce


  • 3 Cups  cubed beef for stew
  • 1  Teaspoon  salt
  • 1 Cup  red wine
  • sprigs thyme
  • 1 Tablespoon  chopped rosemary
  • 1  Teaspoon  black peppercorns
  • 1/2 Cup  coarsely chopped carrots
  • 1 Cup  cubed red potatoes
  • 2 Cups  chopped mushrooms
  • 3 Tablespoons  minced onions
  • cloves of garlic, peeled
  • 1 Cup  beef broth
  • bay leaves

This is a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-pot temperatures vary — I find that the smaller crock-pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender.

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Season the beef with salt and then brown it in batches over high heat without crowding the meat in the pan. Once you get some nice carmelization on both sides, remove from the pan and place in the crock pot. Deglaze the pan with 1 tablespoon of the red wine and, over low heat, stir in the thyme and rosemary, then remove the pan from the heat and pour over the beef in the crock pot.

On top of the beef, add in the black peppercorns then the vegetables. Pour the beef broth and the rest of the red wine over the vegetables and nestle the bay leaves among the ingredients. Cook in the crock pot on high for 1 hour, then cook on low for 7 hours, stirring after the first couple hours.


Calories per serving:

118 calories

Dietary restrictions:

Balanced Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 34g 53%
  • Carbs 98g 33%
  • Saturated 13g 66%
  • Fiber 15g 58%
  • Sugars 21g
  • Monounsaturated 15g
  • Polyunsaturated 2g
  • Protein 40g 81%
  • Cholesterol 76mg 25%
  • Sodium 5,164mg 215%
  • Calcium 248mg 25%
  • Magnesium 169mg 42%
  • Potassium 3,097mg 88%
  • Iron 22mg 120%
  • Zinc 8mg 56%
  • Phosphorus 628mg 90%
  • Vitamin A 555µg 62%
  • Vitamin C 52mg 87%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 17mg 83%
  • Vitamin B6 1mg 71%
  • Folic Acid (B9) 165µg 41%
  • Vitamin B12 3µg 50%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 53µg 66%
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