Sunday Stew for the Slow Cooker Crock Pot
Warm, hearty, and brimming with rich flavors, this Sunday Stew for the Slow Cooker Crock Pot is the ultimate comfort food to gather around the table. Made with tender chunks of seared beef chuck, vibrant chunks of carrots, celery, and potatoes, and simmered in a savory broth infused with garlic, tomato paste, and optional red wine, this slow-cooked classic is a feast for the senses. With just 20 minutes of prep time, the slow cooker does all the work, delivering melt-in-your-mouth beef and perfectly cooked vegetables after hours of gentle cooking. Finished with sweet peas and a sprinkle of fresh parsley, this nourishing stew is perfect for cozy family dinners or meal prep for the week. Serve it alongside crusty bread for soaking up every last drop of the flavorful broth! This recipe, with its simple ingredients and hands-off technique, makes it easy to enjoy a homemade, stress-free Sunday supper idea.
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Recipe Information
Ingredients
- 2 pounds beef chuck or stew meat (cut into 1-inch pieces)
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion (chopped)
- 4 carrots (peeled and cut into 1-inch pieces)
- 2 celery stalks (cut into 1-inch pieces)
- 4 potatoes (peeled and cut into 1-inch cubes)
- 3 garlic cloves (minced)
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cups dry red wine (optional)
- 1 tablespoons Worcestershire sauce
- 1 bay leaf
- 1 teaspoons dried thyme
- 1 cups frozen peas
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine flour, salt, and black pepper. Toss the beef pieces in the mixture until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Sear the coated beef in batches for about 2-3 minutes on each side, until browned. Transfer the browned beef to the slow cooker.
In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add tomato paste and garlic, stirring for another minute until fragrant. Transfer the onion mixture to the slow cooker.
To the slow cooker, add the carrots, celery, potatoes, and bay leaf. Pour in the beef broth, red wine (if using), and Worcestershire sauce. Sprinkle thyme over the top.
Stir the contents of the slow cooker slightly to distribute the ingredients and submerge the beef.
Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas and let them heat through.
Discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if necessary.
Serve hot in bowls, garnished with fresh parsley. Enjoy!
Nutrition Facts
Calories |
3224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 21.9 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 7146 mg | 152% | |
*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.
