Best Slow Cooker Beef Stew
From scratch thick and hearty Slow Cooker Beef Stew. A recipe you will make over and over.
Prep Time25 mins
Cook Time7 hrs
Total Time7 hrs 25 mins
- 2 lbs. stew meat or 2 pounds any lean roast cut into 1-inch squares
- ½ cup flour
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- cooking oil, about 2 tablespoons
- 28 oz. beef broth (2 14 oz. cans)
- 6 ounce can tomato paste
- 1½ pounds red potatoes quartered or diced cut into inch pieces
- 1 lb. bag baby carrots
- 1 white onion, diced
- 2 cups frozen peas optional
Add the potatoes, carrots and onions to the slow cooker.
Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
Shake to coat the pieces evenly. (or this can be done in a large bowl)
Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
Add the meat and sauce to the slow cooker.
Cook on low for 7 to 8 hours.
Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.
Mushrooms are a great addition to this stew. Add 1-2 cups of sliced mushrooms if desired.
Want to add red wine? Sub out 1 cup of the beef broth and replace it with red wine.
Nutritional values are approximate. If you require a special diet, please use your own calculations. The values below are for 1/10 of the recipe.
Calories: 261kcal | Carbohydrates: 28g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 995mg | Potassium: 1035mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6745IU | Vitamin C: 23.5mg | Calcium: 59mg | Iron: 4.2mg