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
319
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.

Nutritional Facts

Total Fat
11g
16%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
114mg
38%
Carbohydrate, by difference
10g
8%
Protein
39g
85%
Vitamin A, RAE
1µg
0%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
25mg
3%
Choline, total
103mg
24%
Fluoride, F
26µg
1%
Folate, total
22µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
289mg
41%
Selenium, Se
42µg
76%
Sodium, Na
1247mg
83%
Water
135g
5%
Zinc, Zn
8mg
100%

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.