Servings: 6 servings
Calories: 350kcal
Equipment
- Crockpot
- skillet
Ingredients
For the Stew
- 2 pounds beef stew meat chuck roast or bottom round preferred
- 2 tablespoons olive oil or vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 medium carrots sliced
- 2 medium potatoes diced
- 1 cup peas optional
- 1 cup red wine or beef stock/grape juice for non-alcoholic version
- 4 cups beef broth or stock low-sodium recommended
- 1 tablespoon all-purpose flour for thickening
- 2 leaves bay leaves
- 1 teaspoon rosemary dried or fresh
For Thickening (Optional)
- 2 tablespoons cornstarch for slurry
- 2 tablespoons cold butter for finishing
Instructions
Preparation
- Cut the beef into 1½-inch cubes, trimming off excess fat and season with black pepper, garlic salt, and celery salt. Toss with flour.
- Heat olive oil in a skillet over medium-high heat and brown the seasoned beef cubes, transferring to the crockpot.
- Sauté chopped onions in the skillet until soft, then add minced garlic and cook for an additional minute.
- Deglaze the skillet with a splash of red wine, scraping browned bits, then transfer this to the crockpot.
- Add carrots, potatoes, beef broth, herbs, and any additional seasonings to the crockpot and mix gently.
- Set the crockpot to cook on low for 7½ to 8 hours or high for 3½ to 4 hours. Add peas in the last 15 minutes.
- Thicken using a cornstarch slurry if desired, swirl in cold butter before serving, and remove bay leaves and rosemary.
Notes
Serve with crusty bread for a cozy dipping experience. This stew is freezer-friendly; store leftovers for later enjoyment.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 35g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 900mg | Fiber: 5g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 3mg
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