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Wholesome Crockpot Beef Stew

Ultimate Wholesome Crockpot Beef Stew for Cozy Nights

This Wholesome Crockpot Beef Stew is the ultimate comfort food, perfect for cozy nights with tender beef and savory broth.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 servings
Course: Comfort Foods
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef (Chuck Roast or Stew Meat) Substitute portobello mushrooms for a vegetarian option.
  • 2 tablespoons Olive Oil Used for browning meat.
  • 2 tablespoons Butter Adds a velvety finish.
  • 1 large Onion Can substitute with shallots or leeks.
  • 3 cloves Garlic Best not to substitute.
  • 1 cup Red Wine Opt for beef stock or grape juice for a non-alcoholic version.
  • 4 cups Beef Stock Low-sodium options available.
  • 1/4 cup All-Purpose Flour Replace with cornstarch or arrowroot powder for gluten-free.
  • 3 medium Carrots Essential for nutrition.
  • 1 cup Peas Added in the last 15 minutes of cooking.
  • 4 medium Potatoes Essential vegetables; can mix in root veggies like parsnips.
  • 2 bay leaves Herbs (Bay Leaves, Rosemary) Fresh herbs are preferable.
  • 1 teaspoon Celery Salt Essential seasoning.
  • 1 teaspoon Black Pepper Adjust to personal taste.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Steps to Prepare
  1. Cut beef into 1-inch cubes, discarding any large fat pieces for a leaner stew.
  2. Sprinkle the beef with black pepper, garlic salt, and celery salt, then coat with flour evenly.
  3. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches until golden.
  4. Move the browned beef carefully to the slow cooker.
  5. In the same skillet, reduce the heat to medium, melt butter, and cook onions until soft and translucent.
  6. Stir in the minced garlic, cook for another minute until fragrant, then deglaze with a splash of red wine.
  7. Transfer the onion-garlic mixture to the slow cooker with the beef. Add all remaining ingredients except for peas.
  8. Cook on low for 7½ to 8 hours or high for 3½ to 4 hours until vegetables are tender.
  9. In the last 15 minutes of cooking, stir in the peas.
  10. Combine cold water with cornstarch to make a slurry, then incorporate it into the stew until thickened.
  11. Stir in cold butter just before serving for a lush finish.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Optional: Serve with a sprinkle of fresh parsley on top for added color and flavor.

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