Classic Slow Cooker Beef Stew Recipe

Name: Classic Slow Cooker Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds trimmed boneless chuck roast, cut into 2-inch cubes; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons canola oil, divided; 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 6 garlic cloves, thinly sliced; 1 (12-ounce) nut brown ale; 1 1/4 cups unsalted beef stock (such as Swanson), divided; 1 1/2 pounds baby Dutch potatoes, halved; 1 pound carrots, peeled and cut diagonally into 2-inch pieces; 4 thyme sprigs; 2 bay leaves; 2 tablespoons all-purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1/4 cup flat-leaf parsley leaves

Servings: persons

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
6 garlic cloves, thinly sliced
1 (12-ounce) nut brown ale
1 1/4 cups unsalted beef stock (such as Swanson), divided
1 1/2 pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
4 thyme sprigs
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup flat-leaf parsley leaves

1
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.
2
Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
3
Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

633

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds trimmed boneless chuck roast, cut into 2-inch cubes, 1 1/2 teaspoons kosher salt, divided, 1 teaspoon freshly ground black pepper, divided, 2 tablespoons canola oil, divided, and more.

Yes, Classic Slow Cooker Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Slow Cooker Beef Stew

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