Slow Cooker Beef Stew
Servings 12 Cups
Cups
This hearty slow cooker beef stew is packed with seasoned well with all the potatoes, chuck roast, onions, carrots and celery. Just 4 to 6 hours in the slow cooker on high to get the full flavor.
Ingredients
- 2 lbs chuck roast cubed
- 1/2 Cup all-purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 1/2 Cups water
- 2 teaspoons beef better than bouillon
- 1/2 teaspoon minced garlic
- 1 bay leaf
- 4 carrots sliced
- 2 onions chopped
- 1 stalk of celery sliced
- 3 medium potatoes diced
Instructions
- In a bowl, mix together the flour, salt, pepper and paprika.
- Add the cubed chuck roast to the slow cooker. Mix in the flour mixture to fully coat the stew meat.
- Add the remaining ingredients and mix well.
- Cook on low for 10-12 hours or high for 4 to 6 hours.
Notes
Expert Tip: To ensure the best flavor for your old fashioned beef stew, I recommend using chuck roast for your stew meat. This cut has enough fat to bring even more flavor to the soup.
Refrigerating: After serving your delicious beef stew, any leftovers can be stored in an airtight container and refrigerated. They'll stay fresh for up to 3 days.
Freezing: Because the potatoes in the stew have a high water content, they don't freeze well. However, you can freeze the rest of the stew and add fresh or canned potatoes when you reheat it.
Thawing: When you're ready to enjoy your frozen stew, simply move it from the freezer to the refrigerator. Let it thaw for about 24 hours. Reheat over the stove over medium-low heat.
Nutrition
Serving: 1Cup | Calories: 213kcal | Carbohydrates: 17g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 512mg | Potassium: 580mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3431IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 2mg