Slow Cooker Beef Stew

Slow Cooker Beef Stew

from thecookingjar.com
540 min
6 servings

A hearty slow cooker beef stew with fall-apart, tender chuck roast, potatoes and carrots. A comforting, warm meal perfect for the cold weather.

Ingredients

  • 2 teaspoons garlic, minced
  • 2 lbs. beef chuck, trimmed of fat and cut into 2″ cubes
  • 1/4 cup flour
  • 6 yukon gold potatoes, peeled and quartered
  • 3 large carrots, cut into 2″ pieces/8 oz. baby carrots
  • 4 stalks celery, cut into 2″ pieces
  • 1 medium yellow onion, diced
  • 8 oz. mushrooms, sliced (optional)
  • 1 cup red cooking wine (optional)
  • 2 cups beef stock/broth
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/8 teaspoon ground allspice
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste

Directions

  1. 1

    Toss the beef cubes in flour until fully coated on all sides.

  2. 2

    Over medium-high heat, sear the beef cubes in some oil until browned. Remove and set aside.

  3. 3

    In the same pan, add more oil and sauté the onions and garlic until fragrant.

  4. 4

    Pour in red wine and beef broth. Scrape off any browned bits from the pan into the broth. Simmer until broth begins to boil

  5. 5

    Layer bottom of slow cooker with potatoes, carrots and celery.

  6. 6

    Add in seared beef cubes, onions and garlic broth and diced tomatoes.

  7. 7

    Season with bay leaf, parsley, allspice, Worcestershire sauce and salt and pepper to taste.

  8. 8

    Cook on low for 8 hours.

  9. 9

    Dish and serve hot with crusty bread.

  10. 10

    Enjoy!