Rating: 4.5 stars
31 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.

Recipe Summary

prep:
20 mins
cook:
4 hrs 5 mins
total:
4 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.

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  • Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.

  • Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.

  • Cook on Low until beef and vegetables are tender, 4 to 6 hours.

Nutrition Facts

398 calories; protein 25.9g; carbohydrates 26.8g; fat 18.8g; cholesterol 74mg; sodium 178.4mg. Full Nutrition
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