Slow Cooker Beef Stew
Recipe: #22528
January 13, 2016
Categories: Comfort Food, Dinner, Main Dish, Beef, Stewing Beef, Vegetables, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Slow Cooker, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat more
"Let in cook all day and about 30 minutes before it is done you add a couple more ingredients, you have an amazing tasting stew that everyone will love!"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (898.9 g)
- Calories 923.8
- Total Fat - 54.7 g
- Saturated Fat - 27 g
- Cholesterol - 474 mg
- Sodium - 1022.1 mg
- Total Carbohydrate - 62.4 g
- Dietary Fiber - 9.9 g
- Sugars - 8.5 g
- Protein - 44.8 g
- Calcium - 1190.6 mg
- Iron - 16.5 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in a skillet over medium-high heat. Season the beef generously with salt and pepper. Add to hot oil and brown well on all sides, about 15 minutes. Transfer beef to slow cooker.
Step 2
To slow cooker, add in celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, wine, beef broth, and tomato paste in the crock pot (I used a 6 qt crockpot for this stew) Cook on LOW for 10 hours or on HIGH for 6-7 hours.
Step 3
About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Tips & Variations
No special items needed.
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