Classic Slow Cooker Beef Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 396.3
  • Total Fat: 8.5 g
  • Cholesterol: 73.7 mg
  • Sodium: 1,038.1 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 7.2 g
  • Protein: 30.1 g

View full nutritional breakdown of Classic Slow Cooker Beef Stew calories by ingredient
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Comfort food! Comfort food!
Number of Servings: 4


    1 lb. beef chuck, cut into 1.5-inch chunks
    1/2 tsp salt
    1/4 tsp black pepper (or to taste)
    1 large onion, chopped
    2.25 cups beef broth, divided
    3/4 cup dry red wine
    1 lb. baby carrots
    1 lb. potatoes, cut into 1-inch chunks if large
    3 tbsp tomato paste
    3 garlic cloves, minced
    1 tsp dried thyme (or 1 tbsp fresh)
    2 tbsp white all-purpose flour
    1 cup frozen green peas


Sprinkle the beef with the salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the beef and cook, turning occasionally, until browned, about 6 minutes.
Transfer the beef to a 5- or 6-quart slow cooker. Add the onion to the skillet; reduce the heat to low. Cook, stirring frequently to scrape the brown bits from the bottom of the skillet, until softened, about 4 minutes. Add the onion to the slow cooker. Add 2 cups of the broth, the wine, carrots, potatoes, tomato paste, garlic, thyme, and bay leaf; mix well. Push the carrots and potatoes down into the liquid. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. Meanwhile, cover and refrigerate the remaining 1/4 cup broth.
About 30 minutes before the cooking time is up, whisk the reserved 1/4 cup broth and the flour in a small bowl until smooth; stir in 1/4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Stir in the peas. Cover and cook on high until the stew simmers and thickens slightly, about 25 minutes. Discard the bay leaf and thyme sprigs (if you used fresh).

Number of Servings: 4

Recipe submitted by SparkPeople user MSMINDYLEE.

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