Beef Stew in the Crock Pot

Warm, hearty, and full of flavor, this Beef Stew in the Crock Pot combines tender beef, vegetables, and a rich broth. It’s an easy slow cooker meal that practically cooks itself — perfect for chilly nights! This is a classic slow cooker beef stew that basically makes itself! Just brown the meat, toss everything in the Crock Pot, and let it fill your kitchen with the best smell ever. This Crock Pot Beef Stew is one of those recipes that never goes out of style. Hearty, flavorful, and family-approved, it’s my go-to all fall and winter long!

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 servings

Calories: 366 kcal per serving

Ingredients

2 pounds - beef chuck
¼ cup - all purpose flour
2 tablespoons - olive oil
½ cup - red wine
1 cup - low sodium beef stock
2 - bay leaves
1 tbsp - fresh thyme
2 - russet or yukon gold potatoes
2 stalks - celery
2 - carrots
1 - onion
2 cloves - garlic
1 ½ teaspoons - kosher salt
15 ounces cans - unsalted diced tomatoes

Instructions

Place the cubed meat and flour in a Ziploc bag, seal and shake until the pieces are fully coated with flour.
Heat the olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown. Don't cook all the way through. Remove the meat from the pan and place in the crock pot.
Saute the onions in the same pan for 4-5 minutes, until slightly softened. Add the garlic and saute for 1 minute.
Add the red wine and stock to the sauté pan with the onions and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
Add the reduced liquid to the crock pot along with the remaining ingredients and stir to combine.
Cook on low in slow cooker for 6-8 hours, or high for 4-6 hours.

Nutrition