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Slow Cooker Beef Stew

Disculpa, pero esta entrada está disponible sólo en Inglés Estadounidense.


Serves 6-8

  • 2 lbs. stew beef, in bite-sized cubes
  • 1/4 cup flour
  • 2 tbsp olive oil
  • 1/2 cup red wine
  • 1 1/2 cups beef broth
  • 1 tsp dried thyme
  • 2 waxy potatoes, peeled and chopped
  • 2 carrots, peeled and sliced into 1/4 inch coins
  • 2 celery stalks, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes with juice
  • 2 tsp kosher salt
  • black pepper


  1. Place the beef and flour in a bag (a zip-top bag works great for this) and shake to coat.
  2. Heat the olive oil in a large pot. Add the meat and brown on all sides, about 4-5 minutes.
  3. Place the browned meat in the slow cooker.
  4. Pour the wine and broth into the pot you used to cook the meat. Cook for a minute or two, stirring and scraping the browned bits off the bottom of the pot with a spoon. Pour the liquid into the slow cooker.
  5. Add the remaining ingredients to the slow cooker, stir, and cover. Cook on low for 6-8 hours until the meat and vegetables are tender and the flavors have melded.