300 minutes
Crock Pot Beef Stew made with tender chunks of beef, loads of vegetables and a simple mixture of broth and spices that yields the BEST, easiest beef stew ever!
  • 4 TBSP olive oil
  • 2 tsp minced garlic
  • 2 lbs trimmed beef chuck, cut into 1-2-inch cubes
  • 1/4 cup of flour, tossed with meat to coat
  • 5-10 red potatoes, diced
  • 1 medium onion, chopped
  • 2 cups sliced carrots, about 3-4
  • 2 cups sliced celery, 3-4 stalks
  • 1 cup of red cooking wine**
  • 1 cup beef stock or canned beef broth
  • 1 can diced tomatoes, drained {14.5 oz}
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp allspice
  • 8-oz container of sliced mushrooms {optional}
  • 2 tsp cornstarch
  • Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices {except bay leaf}, oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf.
  • Give it stew a light stir, cover and cook on low for 9-10 hours, medium 7-8 hours, high 6-7 hours.
  • To thicken stew, about 30 minutes prior to serving, ladle out about  1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine.

* If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead.

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