Crock Pot Beef Stew: Hearty Comfort Food in a Rich Red Wine Broth
By Isabella Quinn
Prep
15 min
Cook
420 min
Total
435 min
Servings
8
Level
Easy
Crock Pot Beef Stew contains pieces of beef and other vegetables, including potatoes and carrots, and peas cooked in red wine beef broth. This hearty dish for cold weather is simple to prepare in a slow cooker. Weeknight and family dinners are two good uses for this recipe. Bread is an option for absorbing the broth.
Ingredients
- •2 cups beef broth
- •1 cup red wine (merlot or cab, use a good wine)
- •3 tablespoons tomato paste
- •1 tablespoon Worcestershire sauce
- •4 cloves garlic (pressed)
- •½ teaspoon dried thyme
- •½ teaspoon dried oregano
- •1 leaf bay leaf
- •2 pounds chuck roast (cut into 1 inch pieces; can use 2-3 pounds)
- •salt (to taste)
- •pepper (to taste)
- •2 tablespoons olive oil
- •4 medium carrots (peeled and cut into ½ inch thick slices)
- •1 pound baby Yukon gold potatoes (quartered)
- •1 onion diced
- •1 cup frozen peas
- •fresh parsley (chopped, for serving (optional))
Instructions
- 1
In a 6 quart slow cooker, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, garlic, thyme, oregano, and bay leaf.
- 2
Season the chuck roast generously with salt and pepper.
- 3
In a heavy-bottomed skillet over medium-high heat, heat olive oil.
- 4
Add the beef in a single layer and sear on all sides for 3-5 minutes.
- 5
Transfer the seared beef to the slow cooker.
- 6
Add carrots, potatoes, and onions to the slow cooker and stir to combine.
- 7
Cook on low for 7-8 hours.
- 8
15 minutes before serving, remove the bay leaf and add the frozen peas.
- 9
Let cook for an additional 15 minutes.
- 10
Serve in bowls garnished with fresh parsley, if desired.
Nutrition (per serving)
552
Calories
46g
Protein
30g
Fat
21g
Carbs
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