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Crockpot Beef Stew
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4.56 from 9 votes

Slow Cooker Beef Stew {Super Flavourful}

This Slow Cooker Beef Stew is super flavourful with fall-apart tender meat. It’s the ultimate comfort food for fall and winter!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 479kcal

Ingredients

  • 2 lb beef chuck, cut into 1-inch cubes
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tsp Italian seasoning
  • 1 tsp thyme
  • 1 yellow onion, diced
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • 2 cups baby potatoes, sliced in half
  • 2 cups beef stock
  • 1 cup dry red wine
  • 750 g bag frozen veggies
  • 1/4 cup chopped fresh parsley

Instructions

  • Sear beef on high heat in a large skillet for 3-4 minutes until browned, seasoning with salt and pepper.
  • Grease your crockpot with butter, then add in seared beef and juices. Sprinkle flour overtop, then gently toss to coat.
  • Add remaining ingreidents in the order in which they are listed, except for frozen veggies and fresh parsley. Cook on high for 4 hours, or on low for 8 hours, adding the frozen veggies in the last hour of cook time.
  • When stew is ready, stir in half the parsley, saving the other half for garnish. Serve and enjoy!

Video

Notes

Make sure to sauté the beef ahead of time to give your stew lots of flavour.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze this beef stew for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 479kcal | Carbohydrates: 34g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 702mg | Potassium: 1271mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8240IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 6mg