Ah…crock pot recipes! Pop the ingredients into a big pot, smell them cooking all day long and have a meal all prepared at dinner time. What is not to like? This Crock pot beef stew is one of my favorite ways to get dinner on the table in a very easy way.
Crock pot cooking is a big time and energy saver for a busy cook, but how do your crock pot meals end up? If they are not living up to your expectations, you may be making one of these slow cooker mistakes.
This recipe for home made beef stew has a super delicious sauce and makes it’s own gravy if you flour the meat before you brown it.
Chuck beef is full of flavor so it is the perfect choice for this recipe. Normally, it can be quite touch but if you cook it in the slow cooker, it is super moist and tender.
I love the way the vegetables also pick up the flavor of the juices.
Add some garlic bread and you have an easy and super delicious meal that will have your family asking for it again and again!
- 2 pounds of chuck roast, cut into chunks
- Kosher salt and cracked black pepper
- 1/4 cup of flour
- 2 tablespoons olive oil
- 1 medium onion, cut into chunks
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- 1.5 cups beef broth
- 1/2 cup of red wine (I used a good quality Merlot)
- 1 tbsp Worcestershire sauce
- 1 cup of sliced mushrooms
- 6 medium potatoes, peeled and cut into chunks
- 3 carrots, sliced diagonally
- 2 fresh bay leaves
- 1 1/2 tsp fresh thyme
- 1-2 tbsp corn starch mixed with water if needed for thicker gravy
- Place the flour, salt and pepper and beef into a plastic bag and shake to combine. Heat the olive oil in a skillet over medium heat. Add the beef and cook until nicely browned.
- Place the carrots, potatoes, and bay leaves to the slow cooker
- When the meat is browned, place it in the slow cooker which has been sprayed with cooking spray. If needed, add a bit more olive oil to the skillet and cook the onions, mushrooms, thyme, and garlic over a medium heat until the onions are translucent. Add the Worcestershire sauce, 1.5 cups of the beef broth, the wine and tomato paste to the onions. Cook until it just begins to boil or simmer.
- Pour the onion and mushroom mixture over everything. Stir to combine.
- Cover and cook on high for 6 hours. Check the stew 1/2 hour before serving. It should thicken by itself but if you need it thicker, just add some cornstarch mixed with water to the crock pot. Stir and continue cooking for the last half hour.
Amount Per Serving: Calories: 484 Total Fat: 21g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 94mg Sodium: 405mg Carbohydrates: 39g Fiber: 5g Sugar: 4g Protein: 33g