Slow Cooker Classic Beef Stew


Recipe: Slow Cooker Classic Beef Stew

Summary: This is more of a hungry man’s version of Classic Beef Stew.


  • 3-4 lbs bottom round, trimmed of fat and cut into 2-inch pieces
  • 1 cup flour
  • ⅓ cup olive oil (plus more if needed)
  • 2 large onions, diced (2 cups)
  • 1 6-ounce can tomato paste
  • 1 cup dry red wine
  • 1 lb potatoes, cut into 2-inch pieces (about 4 cups)
  • ½ lb baby carrots (about 2 cups), sliced into ¼ inch rounds
  • 2 cups sliced mushrooms
  • 2 cups beef broth
  • 1 tbsp kosher salt
  • 1 tsp fresh thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas, thawed
  • fresh parsley, for garnish (optional)


  1. Dredge the beef pieces in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time in the skillet, adding more oil as needed. Transfer to slow cooker.
  2. Add the onions to the skillet and saute over medium heat until they begin to soften, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the slow cooker.
  3. Pour the wine into the skillet and scrape up any browned bits; add to the slow cooker. Stir in the potatoes, carrots, mushrooms broth, salt, thyme, and bay leaf into the slow cooker.
  4. Cover and let cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through (Around 30 minutes more, or until peas are hot.).
  5. Ladle into bowls. Optional: garnish with parsley and serve on top of egg noodles.

Preparation time: 1 hour

Cooking time: 8 hours




Photo credit: mallydally / / CC BY-ND



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