Crock-Pot Beef Stew Recipe

Crock Pot Beef Stew
Contributor
Crock Pot Beef Stew

Jane Bruce

Crock Pot Beef Stew

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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Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
74mg
25%
Carbohydrate, by difference
11g
8%
Protein
31g
67%
Vitamin A, RAE
71µg
10%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
63mg
6%
Choline, total
106mg
25%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
10mg
56%
Magnesium, Mg
41mg
13%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
343mg
49%
Selenium, Se
35µg
64%
Sodium, Na
6131mg
100%
Vitamin D (D2 + D3)
3µg
20%
Water
108g
4%
Zinc, Zn
7mg
88%

Crock-Pot Beef Stew Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Crock-Pot Beef Stew Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.