Slow Cooker Beef Stew - The Best Version

beef chuck

🥗Healthier: leaner beef cuts

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be just as flavorful.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Using bouillon cubes can lower costs while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective option for cooking.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be a more economical thickening agent.

Welcome back to the slow cooking series with beef stew.

Slice beef chuck into 1-inch chunks.

Season beef with onion powder, garlic powder, Accent seasoning, salt, and black pepper.

Add Worcestershire sauce to the beef and mix well.

Sprinkle flour over the seasoned beef and mix to combine.

Heat vegetable oil in a large skillet over medium-high heat.

Sear the beef in batches for 1 minute per side until browned.

Remove beef from skillet and set aside, leaving the brown bits in the pan.

Add onions to the skillet and sauté until translucent.

Sprinkle remaining flour onto the onions and mix well.

Add 1 teaspoon of tomato paste to the onions and stir.

Pour in 1 cup of red wine and bring to a simmer to deglaze the pan.

Transfer the mixture to the slow cooker along with the beef and accumulated juices.

Add vegetables (except peas), beef broth, and dried thyme to the slow cooker.

Stir everything well and push down into the broth.

Cook on high for 4 hours or low for 8-10 hours.

After 3 hours and 40 minutes, add frozen peas to the stew.

Taste and adjust seasonings as needed, then cover and cook for an additional 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary