Slow Cooker Beef Stew

Beef Stew for the Slow Cooker - The Sweet Road

It’s getting cold and rainy here in Santiago, which means the kids come home from school with cold hands and noses. Beef stew is one comfort food we turn to again and again to warm them up. And letting it cook in the Crock-Pot means the beef, carrots, and potatoes are tender and the broth is well-developed and savory in time for dinner. Because we all know that when it comes to stew, there’s nothing worse than tough meat and veggies in a bland, thin broth, right? :) Let me know what other must-have vegetables and spices you put in your beef stew to make it your own comfort food.

Slow Cooker Beef Stew
Recipe type: Soups and Stews
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
Notes: This recipe is very flexible - adjust the amounts of meat, vegetables, and broth according to how many people you have to feed. The extra steps of flouring the meat, browning it in a skillet, and using red wine to make a pan sauce take a few minutes, but they're worth it for the savory gravy that results. Also, to keep the peas vibrant and green, add them to the stew shortly before serving.
  • 2 pounds of beef roast, cubed (either cubed by you or pre-cubed)
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons oil
Pan Sauce
  • 1 teaspoon oil
  • 1 onion, diced
  • 1 cup red wine
Vegetables and broth
  • 4 - 6 medium potatoes, cut into 1-inch chunks
  • 7 - 8 carrots, cut into 1-inch pieces
  • 2 stalks celery, diced (or left whole to be pulled out later if you don't like celery in the finished stew)
  • 2 - 3 tomatoes, diced OR 1 cup of tomato puree or sauce
  • 2 - 3 cloves garlic, diced or crushed with garlic press
  • 2 bay leaves
  • 2 TBSP Worcestershire sauce
  • 6 - 8 cups chicken broth
Shortly before serving
  • 1 - 2 cups frozen peas
  • ½ to 1 teaspoon dried oregano
  • More salt and pepper to taste
  1. For the beef, pour the flour into a large zip-lock bag or bowl. Add the salt and pepper and stir to combine. Add the meat and shake the bag or stir to lightly coat each piece of meat with flour. Dump the meat into a colander so the excess flour can fall off.
  2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. In batches (don't overcrowd the pan otherwise the meat won't brown), brown the beef until it forms a nicely-colored crust. Remove the meat from the pan and place into the slow cooker once it's browned.
  3. For the pan sauce, reduce the heat on the stove to medium-low. Drizzle a bit of oil into the same skillet, and sauté the diced onion for a couple of minutes. Pour in the red wine and scrape up all the browned bits in the bottom of the skillet with a wooden spoon. Simmer for a couple of minutes, then pour the pan sauce into the slow cooker.
  4. Add the potatoes, carrots, celery, tomatoes or tomato puree, garlic, bay leaves, and Worcestershire sauce to the slow cooker. Add enough chicken broth to mostly cover the beef and vegetables (usually 6 - 8 cups of broth depending on how many carrots and potatoes you like to use). Cover and cook on low 8 - 10 hours.
  5. Shortly before serving, simmer peas on the stovetop. Once they're as tender as you like them, add them to the beef stew. Add oregano and salt and pepper to taste. Remove bay leaves before serving.


This entry was posted in American Cooking, Beef, Cooking, Soups and Stews. Bookmark the permalink.
  • a

    great blog! I found it by searching “McEnnedy” in google :O I see you live in Spain and you have family even! I felt so lucky finding this :) I’m spanish living in Finland with my girlfriend. Is pretty beautiful to travel and live in different places. I hope you are enjoying the country ;)

    • TheSweetRoad

      We love Spain! The people are so kind and we love the ocean. Did you find what you needed in the McEnnedy information? Y – de dónde eres en España? Nos gustaría ir a finlandia un día!