Classic Crockpot Beef Stew
Stews and crockpots go so well together in the fall and winter time! I love this classic beef stew recipe that I’ve added in extra vegetables. This is a complete meal in 1 crockpot. You have protein from the beef, starch from the potato, and color galore from all your vegetables! It’s simple to prep in the morning and then you’ve got a meal ready when you come home from work. Stews are also a great way to get in a ton of vegetables without thinking you are eating a garden.
Author: Sarah Koszyk
Recipe type: Crockpot, Dinner, Stews
- 2 lbs lean cut stew beef (I buy mine from Trader Joe’s where it’s already cut up)
- Cooking spray
- 4 garlic cloves
- 1 large onion
- 4 stalks celery
- 2 large carrots
- 2 large potatoes
- 1 head cauliflower
- ½ cup red wine
- 1 bunch fresh Italian flat-leaf parsley
- 1 Tbsp thyme
- 3 bay leaves
- 2 cups beef broth
- Salt and Pepper to taste
- Spray a large frying pan with cooking spray. Brown the meat on each side. Depending on how big the chunks are it could be 2-3 minutes a side.
- Put the meat in the crockpot.
- Chop the onions, celery, and carrots. I like making bigger cuts on the celery and carrots. Mince the garlic. Spray the same pan again with cooking spray. Add the garlic and onions and cook for 2 minutes. Add the carrots and celery and cook for another 5 minutes stirring occasionally. While the carrots and celery are cooking, chop the potatoes in big chunks and put over the meat in the crockpot.
- Chop the cauliflower into small pieces and place in the crockpot. Add the red wine to the pan with the onions, carrots, celery, and garlic to deglaze the pan and stir. Add this mixture to the crockpot. Chop the parsley. Add the parsley, thyme, bay leaves, broth, salt, and pepper to the crockpot. Cook on Low for 8-10 hours or High for 4-5 hours.
- And here is the final product. YUM!
Serving size: 2 cups Calories: 294.0 Fat: 6.8g Saturated fat: 2.5g Carbohydrates: 16.4g Sugar: 4.1g Fiber: 3.2g Protein: 40.0g Cholesterol: 93.2mg