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5 from 1 vote

Slow Cooker Beef Stew

This Slow Cooker Beef Stew is a stick-to-your-ribs meal made healthier. Loaded with chuck roast, veggies, and a rich broth, this is the perfect, hearty fall meal!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Dish
Cuisine: American
Keyword: chuck roast, crockpot, easy
Servings: 8 people
Calories: 310kcal

Equipment

Scale

Ingredients

  • 2 pounds chuck roast

    fat trimmed, then cut into 1/2 - 1-inch chunks (mine was 2.5 pounds, then 2 pounds after fat trimmed) 


  • 1/4 cup all purpose flour replace with gluten free all-purpose, if necessary
  • 1/2 teaspoon salt

    plus more to taste (I used 1 1/2 teaspoon) 


  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 6 cloves garlic minced

  • 1 small yellow onion diced
  • 4 Yukon Gold Potatoes cut into 1/2 - 1-inch chunks (1.5 pounds)
  • 4 carrots sliced into coins
  • 2 ribs celery sliced
  • 2 cups beef broth
  • 1/2 cup red wine I used cabernet sauvignon - could replace with more broth or water, but then you may want to adjust seasonings
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 bay leaves

Instructions

  • 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!
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Nutrition

Calories: 310kcal | Carbohydrates: 19g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 541mg | Potassium: 964mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5280IU | Vitamin C: 13.7mg | Calcium: 73mg | Iron: 5.9mg