Name: Crock Pot Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 2 tablespoons oil; 1.5 pounds beef stewing meat (in chunks); 1-2 teaspoons salt; black pepper (to taste); 2 tablespoons flour; 2 medium yellow onions (cut into wedges); 2 cloves garlic (sliced); 2 teaspoons Italian seasoning; 4 tablespoons tomato paste; 1/4 cup red wine (or more broth); 2 cups beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon maple syrup; 3 large waxy potatoes (peeled and cut into chunks); 4 large carrots (peeled and cut into chunks); 4 large celery sticks (sliced); 1/2 pound brown mushrooms (quartered); 1/2 cup frozen peas

Description

A hearty crock pot beef stew with tender chunks of beef, vegetables, and a rich, savory broth. Perfect for a comforting, slow-cooked meal with deep flavors.

Ingredients

2 tablespoons oil
1.5 pounds beef stewing meat (in chunks)
1–2 teaspoons salt
black pepper (to taste)
2 tablespoons flour
2 medium yellow onions (cut into wedges)
2 cloves garlic (sliced)
2 teaspoons Italian seasoning
4 tablespoons tomato paste
1/4 cup red wine (or more broth)
2 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon maple syrup
3 large waxy potatoes (peeled and cut into chunks)
4 large carrots (peeled and cut into chunks)
4 large celery sticks (sliced)
1/2 pound brown mushrooms (quartered)
1/2 cup frozen peas

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Instructions

Heat oil in a large skillet over medium-high heat. Add beef, season with salt and pepper, sprinkle with flour, and cook until browned on all sides. Transfer to a slow cooker.
In the same skillet, cook onions and garlic until softened. Stir in Italian seasoning and tomato paste and cook for about 1 minute until fragrant.
Pour in red wine (or broth) to deglaze the pan, scraping up browned bits. Cook until slightly thickened, then add beef broth, Worcestershire sauce, and maple syrup. Bring to a boil and remove from heat.
Add potatoes, carrots, celery, and mushrooms on top of the beef in the slow cooker. Carefully pour the hot liquid over everything, ensuring it reaches the bottom.
Cook on LOW for 8 hours or HIGH for 4 hours. About 10 minutes before serving, stir in frozen peas. Adjust seasoning and cook uncovered for a thicker stew or covered for a soupier consistency. Serve hot.

Notes

You can substitute red wine with additional beef broth.
For a thicker stew, leave the lid off during the final minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This stew freezes well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 85 mg