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!
Servings: 8 people
Calories: 310kcal
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)
- ¼ cup all purpose flour replace with gluten free all-purpose, if necessary
- ½ teaspoon salt
plus more to taste (I used 1 1/2 teaspoon)
- ½ 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
- ½ 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
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