Slow-Cooker Beef Stew

• servings: 8 servings
• active time: 15 minutes
• total time: 8 hours 25 minutes

Ingredients

Other

• 1 cup all-purpose flour

• 4 cups beef stock

• 1 cup red wine

• ¼ cup cornstarch

• 2 tbsp olive oil

• 2 tbsp Worcestershire sauce

• 2 tbsp tomato paste

Herbs/Spices

• Salt to taste

• Black pepper to taste

• 1 tbsp rosemary (fresh)

• 1 tsp thyme (dried)

• 1 tsp smoked paprika

• 2 bay leaves

Vegetables

• 3 cups potatoes (yellow or gold, cubed)

• 3 medium carrots (peeled and sliced)

• 4 stalks celery (sliced)

• 1 medium onion (chopped)

• 4 cloves garlic (minced)

Meat

• 1 kg chuck roast (cut into bite-sized pieces)

Directions

Liberally season the meat all over with salt and pepper. Place the flour on a large platter and dredge the beef pieces in it until coated.

Heat the oil in a large skillet over medium-high heat. Working in a couple of batches, add the floured meat to the skillet and cook until browned all over, about 3 minutes. Repeat with remaining beef.

Place the seared beef into the slow-cooker. Next, add the remaining ingredients (except the cornstarch) plus 2 tsp of salt and 1 tsp of black pepper into the slow cooker and stir to fully mix.

Cook on LOW for 8 hours or on HIGH for 3 to 4 hours.

Just before serving, in a small bowl, mix the cornstarch together with 4 tbsp of cool tap water. Stir the cornstarch slurry into the stew and continue stirring until slightly thickened. This only takes a minute or two. The stew is now ready to serve.

Nutrition

• Calories: 358 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 78 mg
• Sodium: 503 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 25 g