Slow Cooker Beef Stew

Old-Fashioned Slow Cooker Beef Stew requires just 20 minutes of active prep work, then your slow cooker does the rest! This easy recipe is made without wine but is still incredibly rich and flavorful.

Course Main Course

Cuisine American

Keyword beef stew, slow cooker beef stew

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Calories 286

Author Gayle

Equipment

Ingredients

⅓ cup all-purpose flour
1 teaspoon garlic powder
1 pound beef stew meat
2 tablespoons olive oil
1 medium white onion (chopped)
3 medium gold potatoes (cubed)
3 carrots (sliced)
2 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 cup frozen peas

Instructions

Lightly grease your slow cooker with cooking spray or line with a slow cooker liner. Set aside.
In a large bowl, add flour, garlic powder, and stew meat. Gently toss to coat, ensuring each piece is coated with flour mixture.
Heat a large skillet over medium heat and then add olive oil. Add beef and brown on all sides. Remove from skillet and place onto the bottom of your slow cooker.
Add onion, potatoes, carrots, beef broth, oregano, thyme, salt, and pepper and gently stir to combine. Cover and cook on low for 8 hours or on high for 4 hours. Add peas with one hour left to cook. Serve hot.

Notes

Stew will keep in an airtight container in the refrigerator for up to four days.
See my tips and tricks for making this Slow Cooker Beef Stew above the recipe box.

Nutrition