Slow Cooker Beef Stew - Easy Weeknight Dinners Beef

Weelicious's picture

Apr. 24, 2014

These recipes are the best to have on hand for busy weeknights! Throw all the ingredients into a freezer bag, freeze until ready to use, then just throw the entire frozen block into the slow cooker and let it cook all day long while you're attending to more important matters.

Ingredients

Chuck beef 2 Pound , cut into 1 1/2 inch cubes
Potatoes 2 , peeled and cubed
Onion 1 Large , cubed
Carrots 2 , peeled and sliced
Celery stalks 2 , sliced
Garlic 2 Clove (10 gm) , minced
Canned unsalted tomato sauce 15 Ounce
Beef stock 1 Cup (16 tbs)
Red wine 1/2 Cup (8 tbs)
Kosher salt 1/2 Teaspoon
Bay leaves 2
Fresh thyme 1 Tablespoon , minced
Cornstarch 1 1/2 Tablespoon

Directions

GETTING READY

In a Ziploc bag, add in all the ingredients and refrigerate until ready to use.

 

MAKING

Take out the beef mixture from the Ziploc and place into the crockpot. Cook on low for 8 hours.

When stew is ready, take out ½ cup juice from it and add in the cornstarch. Mix well and place back to the stew. Stir for a few minutes.

 

SERVING

Serve with brown rice. 

Recipe Summary

Difficulty Level: Easy
Cook Time: 480 Minutes
Ready In: 480 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 388Calories from Fat 186

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 288 mg12%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet