Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 people
Hearty, savory, rich, and very comforting. Easily make this thick and chunky beef stew in your slow cooker. It is a flavor-packed, healthy weeknight dinner that everyone will approve of!
This is a recipe that you can easily pull off. An inexpensive meal that is simmered all day in your slow cooker. A perfect recipe for busy days. The best part is you can make this in advance. Completely cool and store in the fridge. Before serving, simply heat this beef stew and serve hot.
Ingredients
2 tbsp extra virgin olive oil
1 lb lean chuck beef cut into cubes
2 celery stalks, cut into slices
1/2 c. snap peas, shelled
3 carrots large, sliced into thick rounds
2 potatoes of any variety medium, peeled and cut into bite-sized pieces
1 yellow onion, medium, chopped
1/2 c. red bell pepper, diced
2 garlic cloves, minced
2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)
1 bay leaf
1/2 c. red wine optional beef broth
2 1/2 c. beef broth, low-sodium
1/4 c. flour (non-grain based flour for Whole30 plan)
2 tbsp tomato paste (optional, but helps to thicken up the stew)
1/4 c. flat parsley, chopped (optional for garnish)
1 tsp kosher or sea salt
3/4 tsp black pepper, divided
How to make Slow Cooker Thick and Chunky Beef Stew
Step 1: Toss the beef with flour until coated. In a skillet with extra-virgin olive oil, add the beef and cook over medium heat until browned. Then, transfer the browned beef to a slow cooker.
Step 2: To the slow cooker, add the rest of the ingredients except the parsley. Put the lid on and set to cook for 8 to 10 hours on low or until the beef is fork-tender. When done, take the bay leaf and discard it.
Step 3: Serve the beef stew immediately, garnished with some chopped parsley. Enjoy!
Nutrition Facts:
Serving: 1.5,cups | Calories: 275 kcal | Carbohydrates: 23g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 711mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6856IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg | SmartPoints (Freestyle): 8
Ingredients
- 2 tbsp extra virgin olive oil
- 1 lb lean chuck beef cut into cubes
- 2 celery stalks, cut into slices
- 1/2 c. snap peas, shelled
- 3 carrots large, sliced into thick rounds
- 2 potatoes of any variety medium, peeled and cut into bite-sized pieces
- 1 yellow onion, medium, chopped
- 1/2 c. red bell pepper, diced
- 2 garlic cloves, minced
- 2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 1/2 c. red wine optional beef broth
- 2 1/2 c. beef broth, low-sodium
- 1/4 c. flour (non-grain based flour for Whole30 plan)
- 2 tbsp tomato paste (optional, but helps to thicken up the stew)
- 1/4 c. flat parsley, chopped (optional for garnish)
- 1 tsp kosher or sea salt
- 3/4 tsp black pepper, divided
Instructions
Step 1: Toss the beef with flour until coated. In a skillet with extra-virgin olive oil, add the beef and cook over medium heat until browned. Then, transfer the browned beef to a slow cooker.
Step 2: To the slow cooker, add the rest of the ingredients except the parsley. Put the lid on and set to cook for 8 to 10 hours on low or until the beef is fork-tender. When done, take the bay leaf and discard it.
Step 3: Serve the beef stew immediately, garnished with some chopped parsley. Enjoy!
