Steak Kidney Stew Crock Pot Slow Cooker
Dive into the rich, savory depths of this Steak Kidney Stew, a hearty and traditional dish made effortlessly in your crock pot slow cooker. Tender diced beef steak and kidney pieces are seared to perfection, then combined with aromatic onions, garlic, and wholesome root vegetables like carrots and potatoes. A robust blend of beef broth, tomato paste, Worcestershire sauce, and earthy herbs like thyme and bay leaf infuse every bite with comforting, slow-cooked flavor. This easy-to-follow recipe requires minimal prep and brings out maximum flavor, making it ideal for busy weeknights or cozy weekend dinners. Serve this classic stew piping hot with a sprinkle of fresh parsley and a side of crusty bread for the ultimate meal. Perfect for those seeking a nostalgic comfort food experience that’s both satisfying and nutrient-packed!
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Recipe Information
Ingredients
- 1 pound beef steak, diced
- 0.5 pound beef kidney, diced
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 medium potatoes, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme, dried
- 1 whole bay leaf
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
In a shallow mixing bowl, combine the flour, salt, and black pepper. Dredge the diced beef steak and kidney pieces in the flour mixture, shaking off any excess flour.
Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, sear the floured beef steak and kidney pieces until browned on all sides. Transfer them to the slow cooker.
In the same skillet, sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes. Add them to the slow cooker.
Layer the sliced carrots, celery, and diced potatoes on top of the meat in the slow cooker.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Pour this mixture over the meat and vegetables in the slow cooker.
Add the bay leaf to the slow cooker, nestling it into the liquid.
Cover the slow cooker with its lid and set it to cook on LOW for 6-8 hours, or HIGH for 4-5 hours, until the beef and kidneys are tender and the vegetables are cooked through.
Once cooked, remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed.
Serve the stew hot, garnished with chopped parsley if desired. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 860 mg | 18% | |
*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.
