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SLOW COOKER BEEF STEW

Yield

6 servings

Time

9 hours 15 minutes

With a hearty and flavorful mix of beef chuck roast simmered with diced vegetables in a thick gravy, this beef stew makes for an ideal warm and comforting meal.

INGREDIENTS

‣ 2 tablespoon vegetable oil ‣ 3 pound beef chuck roast, cut into 1 1/2 inch cubes ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 3 cup russet potatoes, cut into 1/2 inch cubes ‣ 2 cup yellow onion, diced ‣ 1 1/2 cup carrots, sliced ‣ 6 ounce baby bella mushrooms, sliced thick ‣ 2 1/2 tablespoon fresh garlic, minced ‣ 1/2 teaspoon ground cumin ‣ 1/2 teaspoon dried oregano ‣ 1/2 teaspoon sweet paprika ‣ 2 bay leaves ‣ 3 cup beef broth ‣ 1 cup dry red wine ‣ 2 tablespoon tomato sauce ‣ 1 1/2 tablespoon Worcestershire sauce ‣ 1/2 cup all-purpose flour, optional ‣ 1/2 cup green beans, trimmed and cut in half ‣ fresh parsley, chopped, for garnish (optional)

1

Prepare the beef chuck roast by trimming excess fat, cutting it into cubes, then searing it in a skillet with vegetable oil, salt, and pepper. Once cooked, transfer the beef to the bottom of a crock pot (4.5 quarts or bigger).

PREPARE THE BEEF

2

Add the following ingredients to the crock pot: russet potatoes, yellow onion, carrots, baby bella mushrooms, yellow onion, garlic, cumin, oregano, sweet paprika, and bay leaves.

ADD THE VEGETABLES

3

Whisk together the beef broth, red wine, tomato sauce, and Worcestershire sauce in a large bowl, then pour it over the meat and vegetables in the crock pot. Once done, cover and cook!

MAKE THE BROTH

4

If you’d like the sauce to be thicker, create a slurry by removing 1/2 cup of stew broth and slowly whisking in the all-purpose flour, mixing until there are no clumps. Pour the slurry back into crock pot and mix well.

THICKEN THE STEW

5

Add the green beans to the crock pot. Once done, cover and cook for a bit longer.

ADD THE BEANS