Slow-Cooker Beef Stew

Slow-Cooker Beef Stew


  • 48 ounces beef chuck, cut into cubes. 
  • 2 tbsp. extra-virgin olive oil.
  • 2 tbsp. butter.
  • 1 cup red wine *optional*.
  • 2 cup beef broth. 
  • 1 can crushed Italian tomatoes. 
  • 2 tbsp. tomato paste. 
  • 2 medium yellow onion, chopped into cubes. 
  • 2 carrots, chopped into cubes. 
  • 2 chopped celery stalks. 
  • 8 baby potatoes, halved. 
  • 2 tablespoon minced garlic.
  • 1 teaspoon of salt and pepper. 
  • 2 tablespoons Worcestershire sauce. 
  • 1 large rosemary sprig


  1. Dry beef using a paper towel. Then season well with salt and pepper. 
  2. Place the meat at a skillet over high heat, sear until crusty and golden brown (takes about 10 minutes). Then transfer it to slow cooker.
  3.  To the same skillet add butter, red wine and tomatoes paste stir them for 1 minutes then transfer to slow cooker.
  4. Over the beef and wine add the rosemary, chopped carrots, onions, celery, potatoes and minced garlic stir them for 2 minutes then add the beef stock, crushed tomatoes, Worcestershire sauce and pinch of salt and black pepper. 
  5. Cook in slow cooker at high heat for 4-5 hours until the meat is tender.

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