Slow Cooker Beef and Vegetable Stew Recipe

slow cooker beef and vegetable stew recipe
  • Yield: 4-6 serving plates
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

    230
  • Fat

    12.5 g
  • Saturated Fat

    2.3 g
  • Cholesterol

    28 mg
  • Sodium

    780 mg
  • Carbohydrate

    17 g
  • Sugars

    2.5 g
  • Fiber

    2 g
  • Protein

    12.5 g

Slow cooker beef and vegetable stew recipe. Cubed beef chuck with vegetables cooked in a slow cooker. Mouthwatering beef stew recipe!

Are you looking for more slow cooker recipes? We have a huge collection of them, please check it out- Slow Cooker Recipes

Would you like to prepare this stew faster? Use an electric instant pot instead:

Instant Pot Beef and Vegetable Stew Recipe

Makes 10 servings

Ingredients: cooking oil, 2 pounds (960 g) beef chuck roast, trimmed and cut into 2-inch (5 cm) chunks, 1-2 teaspoons (5-10 ml) sea salt, 1/2 teaspoon (3 ml) freshly ground black pepper, 1/2 teaspoon (3 ml) onion powder, 2½ teaspoons (8 ml) Italian seasoning, divided, 1/3 cup (80 ml) all-purpose flour, 1 medium yellow onion, peeled and sliced, 3-4 cloves garlic, peeled and minced, 6 tablespoons (90 ml) tomato paste, 2 tablespoons (30 ml) balsamic vinegar, 4 medium Yukon potatoes, peeled and chunked, 1 large sweet potato peeled and chunked, 3 medium carrots, peeled and sliced,2 ribs celery, washed and chopped, 2 teaspoons (10 ml) Worcestershire sauce, 1 bay leaf, 4 cups (1 l) low-sodium beef broth, 2 tablespoons (30 ml) chopped fresh parsley, for garnish

Instructions: In a large zip-top bag, combine all-purpose flour, salt, black pepper, onion powder, and 1/2 teaspoon Italian seasoning. Mix well, then add cubed meat and shake until well coated.

In 6-quart (6 l) electric instant pot turned to the saute mode, heat the cooking oil. Once hot, add seasoned beef and cook until lightly browned. remove browned meat from the pot and transfer to a large plate.

Add onions and garlic to the pot and saute, stirring occasionally,  for a further 1-2 minutes. Stir in the balsamic vinegar and tomato paste. Continue cooking until just hot enough to deglaze the pot, for about 1 minute.

Return browned meat to the instant pot along with remaining ingredients. Stir well to combine.

Cover the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Using the Natural Release method, bring pressure to normal, then unlock and open the lid. Season to taste with salt and black pepper. Serve hot.

Slow Cooker Beef and Vegetable Stew Recipe

Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds (960 g) trimmed beef chuck, cubed
  • 1 medium yellow onion, peeled and sliced
  • 2 cups chunked carrots
  • 1 cup (250 ml) red cooking wine
  • 1 cup (250 ml) beef stock
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley

Method

Step 1

In a large nonstick skillet, heat the oil over medium-high heat. In a small mixing bowl, combine the all-purpose flour and cubed meat. Toss well. Add to the hot oil and brown on all sides.

Step 2

Remove browned beef from the skillt ans trasnfer to the slow cooker. Top with vegetables, then pour in beef stock and add bay leaf. Stir.

Step 3

Cover the pot and cook on low-heat setting for 6-7 hours or until beef and vegetables are tender.

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