Prep time: 30 mins | Cook time: 8 hrs | Total time: 8 hrs 30 mins | Servings: 6
This crock pot beef stew is a cozy meal you can make without a fuss. A very comforting weeknight dinner that’s excellent for the whole family!
Ingredients
Meat:
1.5 lbs. beef stewing meat in chunks
1-2 tsp salt or less, depending on what kind of stock you’re using
2 tbsp oil
2 tbsp flour
black pepper to taste
Gravy:
2 cloves garlic, sliced
2 large yellow onions, cut into wedges
4 tbsp tomato paste
¼ c. red wine OR use more stock
2 tsp Italian seasoning
1 tbsp maple syrup
2 c. beef stock
2 tbsp Worcestershire sauce
Vegetables:
4 large carrots, peeled, ends trimmed, and cut into chunks
3 large waxy potatoes, peeled and cut into chunks
½ c. frozen peas, no need to defrost
4 large celery sticks, trimmed and thickly sliced
½ lb. brown mushrooms, cleaned and quartered
How to make Crock Pot Beef Stew
Step 1: In a large and deep skillet, heat the oil over medium-high heat. Once hot, add the beef cubes and season with salt & pepper. Stir well. Over the meat, sprinkle the flour, and mix well. Cook the beef until all sides are browned, making sure not to stir the meat too much as this will prevent the beef from browning properly. Transfer the beef to a 5 to 6-quart slow cooker.
Step 2: To make the gravy, place the same skillet back on the stove over medium-high heat. Add a little more oil if needed. Add the onions and garlic. Cook until beginning to get tender. Next, add the Italian seasoning and tomato paste. Cook for another minute, stirring often, until the herbs are aromatic.
Step 3: Add the red wine and deglaze the pan. Cook for a minute more until the mixture has thickened. Add the stock, Worcestershire sauce, and maple syrup. Stir and bring to a boil. Once boiling, turn the heat off.
Step 4: Place the potatoes, carrots, celery, and mushrooms over the meat in the slow cooker. Into the crockpot, carefully pour the hot liquid from the skillet. Ensure the liquid runs down underneath the meat.
Step 5: Set to cook for 8 hours on low or 4 hours on high. Stir in the peas in the last 10 minutes of cooking. If needed, adjust the seasoning. Finish cooking with the lid off if you prefer a thicker stew or closed for a soupier stew.
Notes:
For the thicker gravy:
Flour the meat.
Add shredded floury potato.
Into the stew, constantly stir the slurry in the last 10 to 15 minutes of cooking and finish cooking with the lid off.
To evenly cook the veggies, make sure to roughly cut them into the same size. I recommend leaving the veggies quite chunky.
To give the stew extra flavor, flour and brown the meat before adding them to the crock pot. This step is optional but recommended for the best flavor and consistency.
You can skip the alcohol and simply use more broth.
You can leave the maple syrup out. Note that maple syrup will not make the stew sweet, this just adds more depth of flavor.
Nutrition Facts:
Serving: 1serving (⅙), Calories: 385 kcal Carbohydrates: 38g Protein: 32g Saturated Fat: 2g Cholesterol: 70mg Sodium: 823mg Fiber: 6g Sugar: 11g
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!