Slow Cooker Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chunks of beef, potatoes, and mixed vegetables in a rich, deep broth made with beef stock, red wine, and herbs. A classic comfort food stew that develops complex flavor during slow cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 to 3 pounds chuck roast (trimmed and cubed into bite-sized pieces)
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika or regular paprika
- 4 tablespoons olive oil
- 1/2 cup dry red wine*
- 1 medium white onion (diced small)
- 4 tablespoons unsalted butter (divided)
- 7 to 8 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce (I use lite or reduced sodium)
- 1 tablespoon Worcestershire sauce
- 5 cloves garlic (finely minced, or to taste)
- 1 teaspoon beef bouillon
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- 1 sprig fresh thyme or 1/2 teaspoon dried
- 2 or 3 bay leaves
- 2 large Russet potatoes** (diced in chunky bite-sized pieces)
- 2 ½ cups frozen mixed vegetables
- 1/4 cup corn starch
- 1/4 cold water
- 2 to 3 drop Kitchen Bouquet (optional)
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 1300mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 41mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.