Crock Pot Spanish Stew Recipe

Name: Crock Pot Spanish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless lean beef chuck roast; ¼ cup all-purpose flour; 1 ½ teaspoons sugar; 3 tablespoons canola oil; 3 medium carrots, cut into 2 inch strips; 3 stalks celery, cut into 1/2 inch pieces; 3 14 ounces pitted ripe olives, drained; 1 medium chopped onion; 3 minced garlic cloves; 14 12 ounces stewed tomatoes; ½ cup dry red wine; 2 tablespoons tomato paste; 1 teaspoon dried basil leaves; ½ teaspoon dried thyme leaves; 1 teaspoon salt; ¼ teaspoon pepper; 2 medium zucchini, cut in half lengthwise and sliced

Servings: persons

3 lbs boneless lean beef chuck roast
¼ cup all-purpose flour
1 ½ teaspoons sugar
3 tablespoons canola oil
3 medium carrots, cut into 2 inch strips
3 stalks celery, cut into 1/2 inch pieces
3 14 ounces pitted ripe olives, drained
1 medium chopped onion
3 minced garlic cloves
14 12 ounces stewed tomatoes
½ cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried basil leaves
½ teaspoon dried thyme leaves
1 teaspoon salt
¼ teaspoon pepper
2 medium zucchini, cut in half lengthwise and sliced

1
Trim fat from roast and cut into 1 1/2 inch pieces.
2
Mix together flour and sugar and toss meat with mixture.
3
Brown meat in 3 Tablespoons of butter then place into crock pot.
4
Next, add carrots, celery and olives (in this order).
5
Do not stir mixture.
6
In same skillet, saute onion and garlic.
7
If necessary, add additional canola oil.
8
Stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
9
Bring to a boil and keep stirring.
10
Pour sauce over meat in crock pot.
11
Cook on High for 4 hours or on Low for 8 hours or until meat and vegetables are done.
12
If cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.

1213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 lbs boneless lean beef chuck roast, ¼ cup all-purpose flour, 1 ½ teaspoons sugar, 3 tablespoons canola oil, and more.

Yes, Crock Pot Spanish 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.

That's it — enjoy your meal!

Crock Pot Spanish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions