Clean recipe · theseasonedmom.com
Crock Pot Beef Stew
A beef stew Crock Pot recipe that's cozy, comforting, easy, and good for you!
Original recipe: theseasonedmom.com
- Yield:
- 14 servings
- Prep:
- 20 min
- Cook:
- 480 min
- Total:
- 500 min
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Ingredients
- 2 lbs. beef stew meat, (cut into 1-2-inch chunks)
- ⅓ cup all-purpose flour
- Kosher salt and ground black pepper, (to taste)
- 4-5 tablespoons canola oil
- 2 large onions, (chopped)
- 4 large carrots, (peeled and chopped)
- 2 russet potatoes, (peeled and chopped)
- 8 ounces sliced fresh mushrooms
- 2 cups beef broth
- 1 cup red wine
- 1 (10.75 ounce) can condensed tomato soup
- 2 bay leaves
- 1 tablespoon minced fresh garlic ((about 3 large cloves))
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 16 ounces frozen peas
- Optional garnish: chopped fresh thyme, parsley, or other herbs
Instructions
- Place beef in a large Ziploc bag. Add flour and ½ teaspoon salt and ¼ teaspoon pepper. Seal the bag and toss so that the beef chunks are coated in flour.
- Heat 2 tablespoons of oil in a large heavy skillet over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8 minutes). You will probably need to do this in 2 or 3 batches so that the pan isn’t too crowded. Add more oil to the pan with each batch, if needed.
- Place the beef and the remaining ingredients (EXCEPT for the peas) in the slow cooker.
- Cover the slow cooker and cook on LOW for about 8 hours or on HIGH for about 4 hours, until the beef and vegetables are tender. During the final 5 minutes, stir in the peas and continue cooking until heated through. This way the peas will stay green rather than turning mushy and brown.
- Remove the bay leaves, season with salt and pepper to taste, and ladle into individual serving bowls.