Slow Cooker Beef Stew: The Ultimate Guide to a Perfect Meal
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, quartered
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- Dried thyme and rosemary
- 1 lb Yukon Gold potatoes, peeled and cubed
- Salt and pepper to taste
- Preparation Instructions:
Instructions
- Sear the beef in olive oil until browned on all sides; set aside.
- In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and mushrooms; cook until fragrant.
- Stir in flour and gradually add beef broth while scraping the bottom of the pan to deglaze.
- Combine seared beef with the vegetable mixture in your slow cooker. Add apple cider vinegar, tomato paste, herbs, potatoes, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until beef is fork-tender.
- Helpful Notes:
- For added flavor, consider incorporating seasonal vegetables like parsnips or turnips. You can also experiment with fresh herbs to enhance the dish further.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg