This slow cooker beef stew recipe is mouthwatering and lower in calories per serving. Perfect for dinner on those cooler nights.
I adore a hearty bowl of stew on a cold day. Those of you not from Arizona may not believe that it ever gets cold here, but it actually does. Currently we have lows in the 40’s and highs in the 60’s. Brr. Okay, in all seriousness, that is cold weather for Arizona, and also the perfect time to break out recipes for soups and stews.
It has been a while since I’ve made stew, but it needs to be more of a regular on our dinner rotation in the winter months. This slow cooker beef stew recipe is full of hearty chunks of beef, veggies, and a mouthwatering broth, equals the perfect dinner for a cool evening.
Stew is a great way to get in those veggies. They are cooked down in the broth and the flavor of the veggies, potatoes and meat together taste wonderful. We love slow cooker meals in our house because we have a lot of busy afternoons where there isn’t always time to cook.
What is stew?
Stew is similar to soup in that they both use similar ingredients and are cooked in a broth. However, a stew is a mixture of larger-cut vegetables, meat, or poultry, with less liquid, that are cooked over a longer period of time.
Why you’ll love this recipe
- Comforting homemade meal
- Great family meal
- Perfect for meal prep
What you’ll need to make this recipe.
- Lean beef stew meat
- Olive oil
- Vegetable broth
- Black pepper
- Red bell pepper
- Bay leaves
- Beef broth
- Fire roasted tomatoes
How to make this recipe
1 – Coat the beef with the flour. Shake off the excess flour, then sprinkle 1/2 tsp salt and 1/4 tsp black pepper on the beef.
2 – Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef.
3 – Pour in the vegetable broth. Cook until the sauce is slightly thickened, which is about 5 minutes.
4 – Transfer the beef and its sauce to the slow cooker.
5 – Add the onion, garlic, potatoes, carrots, celery, red peppers, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in the slow cooker.
6 – Cover and cook on low for 8 hours or high 4-6 hours.
How do I store beef stew?
Once the stew has cooked down, place it in an airtight container. Properly stored, the beef stew will last for 3 days in the refrigerator.
Can I freeze beef stew?
Yes. Place cooled beef stew in a freezer safe resealable bag, being sure to leave a little extra space at the top. The stew will expand when it freezes. Properly stored, the beef stew will last up to 3 months in the freezer.
Calories per serving (1 cup): 383
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Slow Cooker Beef Stew Recipe
- 1 lb lean beef stew meat, 1" cubes
- 2 tbsp olive oil
- 2 tbsp flour
- 1 cup vegetable broth
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1/2 cup red bell peppers, diced
- 2 bay leaves
- 2 cups beef broth, fat-free and low-sodium
- 14 oz can fire-roasted diced tomatoes
- Coat the beef with the flour. Shake off the excess then sprinkle 1/2 tsp salt and 1/4 tsp black pepper.
- Over medium heat, in a saucepan with extra-virgin olive oil, brown the floured beef, then pour in the vegetable broth. Cook until sauce is slightly thickened, about 5 minutes.
- Transfer the beef and its sauce to the slow cooker.
- Add onion, garlic, potatoes, carrots, celery, red peppers, bay leaves, broth, tomatoes, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in the slow cooker.
- Cover and cook on low for 8 hours or high 4-6 hours. Enjoy!
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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