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 and comforting crock pot beef stew with tender chunks of beef, vegetables, and a rich, savory broth. Perfect for a slow-cooked, flavorful family meal.

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, then sprinkle flour over the meat and stir. Cook until browned on all sides. Transfer to a 5-6 quart slow cooker.
In the same skillet, cook onions and garlic until starting to soften. 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 stir in beef broth, Worcestershire sauce, and maple syrup. Bring to a boil, then turn off heat.
Add potatoes, carrots, celery, and mushrooms on top of the meat 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 as needed and serve hot.

Notes

For a thicker stew, cook uncovered for the last 10-15 minutes.
Substitute red wine with additional beef broth if preferred.
Cut vegetables into large chunks to prevent overcooking.
Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Serve with crusty bread for a complete meal.

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

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 7 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 95 mg