Slow Cooker Beef Stew

Slow Cooker Beef Stew

Slow Cooker Beef Stew


  • 3 lbs. beef chuck, trim the extra fat then cut into cubes
  • 2 1/2 cups beef bone broth
  • 1 Tablespoon olive oil
  • 2 Tablespoons tomato paste 
  • Salt and pepper to taste
  • 1/2 Tablespoon balsamic vinegar
  • 1 Tablespoon Worcestershire sauce 
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 6 cloves of garlic, minced
  • 4 large carrots, peeled and cut into 1/2 inch slices
  • 1 pound Yukon gold potatoes, diced into 1/2 inch cubes 
  • 1 cup frozen peas
  • 1 large onion, chopped
  • 1/4 cup all purpose flour


  1. Add 1 Tablespoon of olive oil to a skillet over medium heat. Add in the beef and season with salt and pepper and brown the beef in batches. Should take about 5 minutes per batch, then transfer it to an 8 quart slow cooker.
  2. Next, add in the bone broth, Worcestershire sauce, balsamic vinegar, tomato paste, thyme, salt and pepper. Stir it all together until evenly combined. Next, add in the carrots, onions, garlic, and potatoes, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  3. Remove 1 cup on the beef broth from the slow cooker and add it into a bowl. Whisk in the 1/4 cup of all purpose flour and mix together until all of the lumps are gone. Add back into the slow cooker and stir it in. Add in the frozen peas and cook on high for 10 to 15 more minutes until the stew thickens.
  4. Serve with side of choice (ex. bread, crackers).
  5. Enjoy!

Nutrition Facts:

Serving Size: 1 serving of 6

Calories: 410

Fat: 15 g

Carbohydrates: 22 g

Fiber: 4 g

Sugar: 5 g

Protein: 40 g