American 480 min

Slow Cooker Beef Stew

Name: Slow Cooker Beef Stew
Total time: 480 min
Yield: 2 servings
Cuisine: American
Ingredients: 2.5 lbs beef stew meat, cut into 1.5-inch cubes; 4 medium potatoes, quartered; 3 carrots, cut into 2-inch pieces; 2 celery stalks, sliced; 1 medium onion, diced; 4 cloves garlic, minced; 2 cups beef broth; 1 cup red wine; 1 can (6 oz) tomato paste; 1 tablespoon Worcestershire sauce; 2 teaspoons dried thyme; 2 bay leaves; 2 tablespoons flour; Salt and black pepper to taste

high-proteincomfort-foodmeal-prepgluten-free

Ingredientsfor 2

440

Cal

38g

Protein

32g

Carbs

16g

Fat

12.5 lbs beef stew meat, cut into 1.5-inch cubes
24 medium potatoes, quartered
33 carrots, cut into 2-inch pieces
42 celery stalks, sliced
51 medium onion, diced
64 cloves garlic, minced
72 cups beef broth
81 cup red wine
91 can (6 oz) tomato paste
101 tablespoon Worcestershire sauce
112 teaspoons dried thyme
122 bay leaves
132 tablespoons flour
14Salt and black pepper to taste

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Instructions

1
Toss beef cubes with flour, salt, and pepper. For best flavor, sear the beef in a hot skillet with oil in batches — 2–3 minutes per side until deeply browned — before adding to the slow cooker. This step can be skipped for convenience but adds significant depth.
2
Place potatoes, carrots, celery, onion, and garlic in the slow cooker. Add seared (or unseared) beef on top.
3
Whisk together beef broth, red wine, tomato paste, and Worcestershire sauce. Pour over the beef and vegetables. Add thyme and bay leaves.
4
Cook on LOW for 8–10 hours or HIGH for 4–5 hours until the beef is completely tender and falls apart when pressed with a spoon, and the vegetables are soft. The stew will have thickened beautifully from the flour and collagen in the beef. Remove bay leaves, taste, season with salt and pepper, and serve with crusty bread.