Slow Cooker Easy Beef Stew Recipe

Beef stew is a hardy meal for a busy winter weeknight. This recipe makes a serving of eight. So, you can keep the leftovers for another day. I don't know if I would freeze it though because the potatoes usually don't freeze well. But, could be used for the next day's lunch or even a quick dinner later on in the week. I didn't use a lot of salt in the recipe so use your judgment on how much salt to use.

Beef stew for a serving of eight

Ingredients:

2 ¾ LB Beef Chuck
¼ cup flour
Salt and Pepper to taste
10 oz. Peas (Frozen)
Five carrots (peeled, chopped into 1-inch pieces)
Three large potatoes (peeled, chopped into 1-inch pieces)
4 cups of beef broth
Two bay leaves
One large onion
Two garlic cloves
One teaspoon Worcestershire sauce
½ teaspoon oregano
½ teaspoon basil
½ teaspoon thyme

Instructions:

1. Cut the rest of the veggies and set aside. Add 1 tablespoon of olive oil to hot cast iron skillet.

2. Add 1 tablespoon of olive oil to hot cast iron skillet.

3. Dry and coat with flour/salt and pepper the beef chuck pieces and brown in the skillet. Slowly add the floured meat without crowding the pan. Turn them over once to brown the other side. After each piece turns brown, transfer the piece one at a time, to the slow cooker.

4. Add all the remaining ingredients to a large slow cooker and mix well.

5. Cook on low for 8 hours or until potatoes and carrots are fork tender.

6. Let sit for 15 minutes and then serve.

Afterthoughts: It did get a bit soupy so if you do not want it to be more watery, use less broth.

I hope you try this recipe and come back and let me know how it goes for you.

Slow Cooker Easy Beef Stew Recipe Card

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sabrina M Quairoli
• Total Time: 8 hours 15 minutes
• Yield: 8

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Description

Easy beef stew that cooks nicely in the slow cooker (Affiliate Link) with carrots and peas. 

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Ingredients

• 2 ¾ LB Beef Chuck
• ¼ cup flour
• Salt and Pepper to taste
• 10 oz. Peas (Frozen)
• Five carrot (peeled, chopped into 1-inch pieces)
• Three large potatoes (peeled, chopped into 1-inch pieces)
• 4 cups of beef broth
• Two bay leaves
• One large onion
• Two garlic cloves
• One tsp Worcestershire sauce
• ½ tsp oregano
• ½ tsp basil
• ½ tsp thyme

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Instructions

1. Cut the rest of the veggies and set them aside. Add 1 tablespoon of olive oil (Affiliate Link) to the hot cast iron skillet.
2. Add 1 tablespoon of olive oil (Affiliate Link) to the hot cast iron skillet.
3. Dry and coat with flour/salt and pepper the beef chuck pieces and brown in the skillet. Slowly add the floured meat without crowding the pan. Turn them over once to brown the other side. After each piece turns brown, transfer the piece one at a time, to the slow cooker (Affiliate Link).
4. Add all the remaining ingredients to a large slow cooker (Affiliate Link) and mix well.
5. Cook on low for 8 hours or until potatoes and carrots are fork-tender.
6. Let sit for 15 minutes and then serve.

Equipment

8 Quart Programmable Slow Cooker with Auto Warm Setting

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(Affiliate Link)

Notes

It did get a bit soupy so if you do not want it to be more watery, use less broth.

• Prep Time: 10 minutes
• Cook Time: 8 hours
• Category: beef
• Method: slow cooker (Affiliate Link)
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 397.13 kcal
• Sugar: 6.44 g
• Sodium: 1194.86 mg
• Fat: 8.09 g
• Saturated Fat: 3.26 g
• Trans Fat: 0.39 g
• Carbohydrates: 40.85 g
• Fiber: 6.82 g
• Protein: 42.01 g
• Cholesterol: 98.23 mg

Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.