Prep time: 30 mins | Cook time: 8 hrs | Total time: 8 hrs 30 mins | Servings: 6
Enjoy this no-fuss cozy beef stew tonight. Easily make this in your crockpot for a very comforting, easy weeknight meal that your family will love!
Ingredients
Meat:
1.5 lb beef stewing meat in chunks
2 tbsp oil
2 tbsp flour
1-2 tsp salt or less, depending on what kind of stock you’re using
black pepper to taste
Gravy:
2 cloves garlic, sliced
2 large yellow onions, cut into wedges
2 tsp Italian seasoning
¼ c. red wine OR use more stock
4 tbsp tomato paste
2 c. beef stock
1 tbsp maple syrup
2 tbsp Worcestershire sauce
Vegetables:
4 large carrots, peeled, ends trimmed, and cut into chunks
4 large celery sticks, trimmed and thickly sliced
3 large waxy potatoes, peeled and cut into chunks
½ c. frozen peas, no need to defrost
½ lb brown mushrooms, cleaned and quartered
How to make Crock Pot Beef Stew
Step 1: To brown the meat, heat the oil in a big, deep skillet over medium heat. Put in the beef cubes, season with salt and pepper, and stir. Toss the flour with the meat and mix thoroughly. Let the beef, brown on all sides in the oven (make sure not to stir too much, or the beef will not brown properly). Put in a slow cooker that holds 5-6 quarts.
Step 2: Return the skillet to the stove and set the heat to medium-high to begin the gravy. Put in a bit of additional oil if it seems dry. To soften the onions and garlic, sauté them for a few minutes. Add the Italian seasoning and tomato paste and heat, stirring frequently, for about a minute, or until the herbs are aromatic. Then, add the wine and deglaze the pan. Continue to cook for a minute more. Next, whisk in the stock, Worcestershire, and maple syrup. Let the mixture boil, then turn the heat off.
Step 3: Move the meat to a slow cooker, and then add the potatoes, carrots, celery, and mushrooms on top of the meat. Be quite careful when you pour the hot liquid from the skillet into the crockpot, and make sure it reaches the bottom and covers the meat (stir a little if needed).
Step 4: To prepare, set the slow cooker to LOW for 8 hours or to HIGH for 4 hours. Add the peas to the dish ten minutes before it is done cooking. Stir and adjust the seasoning according to taste. If you prefer a thinner stew, continue cooking with the lid open; otherwise, close it.
Tips:
For thicker gravy, flouring the meat helps. Or add shredded floury potato to the dish. Or stir in cornstarch slurry into the stew in the last 10 to 15 minutes of cooking and finish cooking with the lid off.
To make sure the vegetables evenly cook, cut them into the same size pieces. Slice the veggies in the right size (not too small or big).
For extra flavor, do not skip flouring and browning the meat before adding them to the crockpot.
You can omit the alcohol and use more broth instead.
The maple syrup adds more depth to the flavor of the stew. But feel free to skip it if you do not approve of it.
Nutrition Facts:
Serving: 1serving (⅙), Calories: 385 kcal, Carbohydrates: 38g, Protein: 32g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 823mg, Fiber: 6g, Sugar: 11g