Beef stew in a white serving bowl.
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Slow Cooker Beef Stew

Classic stick-to-your-ribs beef stew that’s loaded with vegetables, and made in the slow cooker. It’s perfect for chilly days and for company!
Course Main Dish
Cuisine American
Keyword beef, slow cooker
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings 8 people
Calories 662kcal
Author Jillian - a Food, Folks and Fun original!

Equipment

Ingredients

  • 4 pounds boneless beef chuck-eye roast cut into 1 1/2-inch pieces
  • ¼ cup vegetable oil
  • Salt and pepper
  • 4 medium yellow onions chopped fine
  • 6 ounce can tomato paste
  • 3 cups low-sodium beef broth
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Worcestershire Sauce
  • 2 bay leaves
  • 1 pound carrots peeled and cut into 1-inch pieces
  • 1 pound parsnips peeled and cut into 1-inch pieces
  • 1 pound red potatoes scrubbed and cut into 1-inch pieces
  • 1 ½ teaspoons minced fresh thyme
  • 2 Tablespoons Minute tapioca
  • 2 cups frozen peas thawed

Instructions

BROWN MEAT:

  • Pat meat dry with paper towels and season with salt and pepper on all sides. In large skillet heat 1 tablespoon oil over medium heat until just smoking. Cook half of beef until well browned all over, about 8 minutes. Transfer to slow-cooker insert and repeat with additional 1 tablespoon oil and remaining beef.
    Brown the beed before putting it in the slow cooker.

BROWN ONIONS:

  • Add 1 tablespoon oil, onions, and ¼ teaspoon salt to now-empty skillet and cook until browned, 6-8 minutes. Add tomato paste and cook, stirring often, until paste begins to darken, about 2 minutes.
    Sauté the onions and add in tomato paste.
  • Stir in broth, soy sauce, Worcestershire Sauce, and bay leaves and bring to boil. Transfer to slow cooker.
    Stir in the red wine.

WRAP VEGETABLES:

  • In large bowl toss together carrots, parsnips, potatoes, remaining oil, ½ teaspoon thyme, ½ teaspoon salt, and ½ teaspoon pepper.
    Place the chopped potatoes, carrots, and parsnips in a bowl.
  • Place vegetables on one side of large piece of heavy-duty aluminum foil. Fold foil over vegetables to form packet that will fit in slow cooker; crimp edges to seal. Stir tapioca into slow cooker; set vegetable packet on top of beef.
    Place the veggies in a foil packet and place them on top of the beef inside of the slow cooker.

COOK IN SLOW COOKER:

  • Cover and cook on high until beef is tender, 6-7 hours (or cook on low 10-11 hours). Remove bay leaves and place vegetable packet into large bowl. Carefully open packet and return vegetables and any accumulated juices to slow cooker.
    Remove the foil packet and open.
  • Stir in remaining thyme and peas, cover, and let stand until heated through, about 5 minutes. Season with salt and pepper and serve.
    Stir in the cooked veggies and green peas.

Nutrition

Calories: 662kcal | Carbohydrates: 42g | Protein: 51g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 156mg | Sodium: 848mg | Potassium: 1996mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10121IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 7mg