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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8
Servings
115
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Cups cubed beef for stew
  • 1 Teaspoon salt
  • 1 Cup red wine
  • 5 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
  • 3 cloves of garlic, peeled
  • 1 Cup beef broth
  • 2 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.

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
N/A
Saturated Fat
1g
5%
Cholesterol
33mg
11%
Protein
13g
26%
Carbs
7g
2%
Vitamin A
73µg
8%
Vitamin B12
1µg
20%
Vitamin B6
0.4mg
20.8%
Vitamin C
6mg
10%
Vitamin E
0.2mg
0.8%
Vitamin K
3µg
4%
Calcium
30mg
3%
Fiber
1g
5%
Folate (food)
12µg
N/A
Folate equivalent (total)
12µg
3%
Iron
2mg
11%
Magnesium
27mg
7%
Monounsaturated
1g
N/A
Niacin (B3)
4mg
19%
Phosphorus
162mg
23%
Polyunsaturated
0.2g
N/A
Potassium
470mg
13%
Riboflavin (B2)
0.2mg
12.7%
Sodium
355mg
15%
Trans
0.1g
N/A
Zinc
3mg
21%