This Slow Cooker Beef Stew is SO easy to make. It's the perfect cozy, hearty fall meal! Loaded with chuck roast, veggies: onion, potatoes, carrots, and celery - beef broth, red wine (optional), and spices! A stick-to-your-ribs meal made healthier!
: 8 people
Results and timings may vary when adjusting servings
Slow Cooker Beef Stew
Amount Per Serving
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Total Carbohydrates 19g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutritional information is estimated and varies based on products used.
fat trimmed, then cut into 1/2 - 1-inch chunks (mine was 2.5 pounds, then 2 pounds after fat trimmed)
all purpose flour
plus more to taste (I used 1 1/2 teaspoon)
Yukon Gold Potatoes
cut into 1/2 - 1-inch chunks (1.5 pounds)
sliced into coins
I used cabernet sauvignon - could replace with more broth or water, but then you may want to adjust seasonings
red wine vinegar
Grease your crockpot with cooking spray. Set aside.
Place cubed beef into a large bowl.
Toss with flour, salt, pepper, and paprika until each piece is evenly coated.
Place into crockpot and add in garlic, onion, potatoes, carrots, celery, broth, wine, Worcestershire sauce, and vinegar.
Stir to combine.
Top with bay leaves.
Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Discard bay leaves and serve with crusty bread!
To make this gluten free, I'm sure an all purpose gluten free flour would work just fine! :) Also, be sure to check labels on other products used to be sure they're certified gluten free.
*4 hours on high or 8 hours on low for me was perfect!
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