Slow Cooker Winter Beef Stew
Cozy up during chilly months with this Slow Cooker Winter Beef Stew, a hearty, soul-warming dish that's perfect for cold weather. Made with tender chunks of seared beef, wholesome root vegetables, and a flavorful broth infused with tomato paste, Worcestershire sauce, and aromatic herbs, this comforting stew is a hands-off delight thanks to the slow cooker. A final touch of frozen peas and fresh parsley brightens the dish, while the melt-in-your-mouth texture of the beef and potatoes makes every bite irresistible. Ready in just 20 minutes of prep and perfect for feeding the whole family, this classic winter recipe pairs beautifully with crusty bread or creamy mashed potatoes for a satisfying, unforgettable meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 3 russet potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes, trimming off excess fat.
In a large bowl, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the beef cubes in the flour mixture until lightly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the seared beef to the slow cooker.
In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and sauté for another minute. Transfer the mixture to the slow cooker.
Add the carrots, potatoes, and celery to the slow cooker, arranging them evenly over the beef.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the mixture over the beef and vegetables in the slow cooker.
Add the bay leaf to the slow cooker and cover with the lid.
Cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
During the last 30 minutes of cooking, stir in the frozen peas. Discard the bay leaf before serving.
Garnish with fresh parsley and serve the stew hot with crusty bread or over mashed potatoes, if desired.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 46.3 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 37.0 mg | 206% | |
| Potassium | 8057 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
