- Meat and poultry
- Slow cooker beef
Try this Spanish-style beef stew made with potatoes, tomatoes, garlic and onion in your slow cooker.
22 people made this
- 450g beef stew meat
- salt and ground black pepper to taste
- 80g chopped Spanish onion
- 2 cloves garlic, minced
- 300g chopped potatoes
- 1 (400g) tin chopped tomatoes
- 350g sofrito (finely diced carrot, celery and onion)
- 75g pitted and halved green olives
MethodPrep:10min ›Cook:4hr10min ›Ready in:4hr20min
- Heat a large pan over medium heat. Cook beef in hot pan until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the cooking fat in the pan.
- Return pan to heat and heat the retained cooking fat. Saute onion and garlic until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, chopped tomatoes, sofrito and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Reviews & ratingsAverage global rating:(202)
Reviews in English (159)
by Terri Isidro
I doubled this recipe, an also decided to work with what I had, and from knowing how my mother cooked stews (we are Spanish)...so I subbed capers for green olives, added about 6 oz red wine, 1 cup beef broth , added about a teaspoon of cumin, about 4 tablespoons of chopped fresh parsley, 1 tablespoon of paprika, 2 teaspoons of oregano, and a shot of olive oil. I sauteed a small chopped green bell pepper with the onion and garlic. Also I did not use sofrito...basically the onions, green pepper, and garlic are already sofrito so that's kind of redundant. Anyway...Amazing!!-22 Jul 2016
12.9.15 I'm not a huge fan of slow cooking, but beef stew is one meal that always works well in a slow cooker. At 4 hours on low, neither the meat nor the potatoes were tender, so I bumped up the temperature to high, and cooked for an additional 1-1/2 hours. Followed the recipe to the letter with the exception of adding a good splash of red wine and using halved olives WITH pimientos. We enjoyed this stew with yellow rice and black beans.-09 Dec 2015
I made this today, and absolutely loved it. It is one of the tastiest stews I have ever cooked! I did tweak it a bit..Upon suggestions from some of the critiques, I browned the meat in a packet of Sazon and a shake or two of Adobo. When adding to the slow cooker, I added 12 oz. red wine and 6 oz. beef broth. I also added a couple of spoonfuls of chicken boullion to enhance the flavor. Served with white rice. To die for!-20 Jan 2016
Basic Crock Pot Beef Stew
The crock pot makes everyday meals a breeze to prepare and cook, and this basic beef stew is a good example. All you have to do is combine everything in the crock pot and press the start button the slow cooker does the rest!
Feel free to change the recipe up to suit your taste. Add some diced rutabaga or turnip along with the potatoes. Or add some fresh or frozen green beans about an hour before the stew is ready for some extra color and flavor.
Stew Meat Recipes
Sometimes you just need to mix things up. You’ve bought that pound of stew meat fully intending on making up a batch of that classic stew recipe. But now, you’re just not feeling it.
That’s ok! We’ve got you covered. From delicious soups , unique dinners, and even just a few twists to the comfort food you originally planned.
Several of these stew meat recipes use a pressure cooker or slow cooker. But a lot don’t.
And, so you don’t have to click on every single recipe, we’ve listed some key information with each recipe. That way you know what recipe will work for your family.
- 3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- ½ cup all-purpose flour
- 4 tablespoons extra-virgin olive oil, divided
- 1 large onion, halved and sliced
- 1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
- 1 pound carrots, cut into 2-inch lengths
- ¾ cup red wine
- 1 ½ cups low-sodium beef broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried thyme
- 1 small bay leaf
- Chopped fresh parsley for garnish
Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.
Best cut of beef for SLOW COOKER Beef Stroganoff
This recipe needs to be made with economical stewing cuts that need to be cooked for a long time to become tender, such as:
In contrast, traditional Beef Stroganoff, which is cooked quickly on the stove, is best made with pricier cuts suitable for cooking as steaks, such as boneless rib eye/scotch fillet and sirloin.
Just a few notes on some of the other ingredients:
Sour Cream – this is what makes Stroganoff Sauce creamy. It’s added at the end so there’s no risk of it splitting during the slow cooking time
Dijon Mustard – for flavour and thickening, a traditional ingredient in Beef Stroganoff Sauce and
Flour – thickens the sauce. See recipe notes for gluten free option!
My slow cooker lives deep in my pantry closet where it often stays for months. Occasionally I remember it&rsquos there, pull it out and fall back in love. It&rsquos great for those busy times when there just aren&rsquot enough hours in the day (my life lately). I love knowing the crock pot is chugging along for me all day long.
In a matter of hours, while you&rsquore off getting work done or (even better) enjoying the lazy days of summer, solid hunks of beef simmer with onions, garlic mild fruity peppers and a deliciously spiced tomato sauce. The meat is transformed to a beautiful tenderness, easily pulled into shreds using two forks.
After it&rsquos shredded, the meat goes back in the slow cooker for a half hour more, along with some sliced olives and a splash of vinegar, to build that final layer of flavor. The result is the most tender, succulent and irresistibly delicious shredded beef stew!
What to serve with Ropa Vieja
It&rsquos traditional to serve ropa vieja with rice and black beans. Fried plantains are often on the side as well.
Plain white rice will do just fine. There&rsquos plenty of flavor in the stew.
But if you&rsquore interested, here&rsquos what I did to take the rice up a notch: sauté a teaspoon of minced garlic in a tablespoon of olive oil for 30 seconds in a saucepan. Add 1½ cups of raw white rice and cooked it, tossing, for about a minute, in the garlicky oil. Add 3 cups of water and a teaspoon of salt, cover and cook on low, per the package directions, about 15 minutes.
If you can get everything going in your crock pot in the morning, come dinner time, you&rsquore in for a treat &ndash a delightful tender stew, ready to ladle over a bed of rice!
Other Delicious Slow Cooker Recipes to try
Here&rsquos the recipe for slow cooker ropa vieja. If you make this I hope you&rsquoll come back to leave a star rating and a comment. I&rsquod love to know what you think!
Slow Cooker Beef Stew With Red Wine
I don’t eat or work with red meat often. But now that my favorite butcher has opened up shop here in my new little town (what are the odds? I’m ecstatic!), you might see a bit more of it. They do a great job at supporting local farms and artisans, and they care about quality and animal welfare.
When I first moved to this town, I was at the mercy of the local supermarket—one that I openly loathe because their produce is awful and they don’t carry many, if any, welfare-certified brands. So when The Butcher’s Market finally opened its doors here in Holly Springs, I blasted through their doors practically squealing with excitement.
Once you find a good butcher, there’s just no going back to the humdrum chain grocery meat counter.
Do you have a good butcher where you live? Is that something you’d be interested in seeking out? I get that sometimes folks like myself who tout supporting ethical and local come off as pretentious, but it’s not our intention. (Not all of us, anyway.) It’s just that there is a huge difference in the quality of meat. You can taste it! And personally, I do sleep better knowing that I’m not supporting factory farms. (That shit breaks my soul.) It’s a personal thing. It’s my bit of good I feel like I can put into the world. Everyone’s got their thing, right?
Put it this way: I encourage, but I don’t judge.
Slow Cooker Beef Stew With Red Wine.
Something I learned in my beginning days of cooking was that a simmered combination of beef, red wine, and rosemary is some kind of magic. The aroma is intoxicating and the flavors are a home run. Since getting pregnant, I’ve avoided alcohol in all shapes and forms (I even passed up on penne ala vodka on my birthday, much to my dismay). But! For this recipe, I figured a 1/2 cup of red wine splashed into a vat of stew would do no harm. Plus, there are pregnant women out there who enjoy the occasional glass of wine power to them! It’s not something I feel I need to do, but when it came to this stew, I decided not to shy away.
A splash of sweet with the savory.
I grew up eating the classic beef stew brimming with chuck roast, potatoes, turnips, and carrots. Because I’m a sucker for all things sweet and savory, I thought I’d try it with my stew. And it worked. If you’re a strict meat n’ potatoes type who doesn’t like to stray from the norm, you may not be into this recipe. (My dad would never go for this.) But if you’re into surprising your tastebuds every once in a while, you’ll appreciate it. The sweet comes from a generous splash of thick balsamic vinegar swapping regular potatoes for sweet potatoes also adds to it.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Slow Cooker Homemade Beef Stew Freezer Meal Recipe
Homemade Freezer Beef Stew Recipe
I love beef stew, and homemade beef stew is so much better than the canned stuff! This slow cooker beef stew is full of flavor. The potatoes, carrots, and beef are cooked to perfection and tender too.
This freezer beef stew recipe is so easy because once you’ve browned the meat, it is simply adding the ingredients to the Crock-Pot and letting it slow cook.
Beef Stew Ingredient Prep Tips
When I have leftover tomato paste, I freeze it by the tablespoon in an ice cube tray. Then transfer the tomato paste cubes to a labeled freezer bag and store it in the freezer. Next time a recipe calls for a few tablespoons of tomato paste, I have it ready to go and avoid waste.
Keep the potatoes and carrots in bigger chunks, as instructed in the recipe, to help ensure that they won’t be overcooked by the end of the slow cooking time.
I read recently that using store-bought beef broth can give an off-flavor to homemade beef stew and that it can be better to use part reduced-sodium chicken broth in there too. So that’s what I do and it works great!
I like to add a little reduced-sodium soy sauce or coconut aminos for some nice umami flavor too. If you prefer to omit that ingredient, no problem!
Finishing the Freezer Stew
The only other steps after the slow cooker are stirring in frozen peas, thickening the stew, and garnishing with fresh parsley.
There are a few options for thickening the stew, so I wanted to include them both in case one works better for you than the other:
- Keep it gluten-free with the cornstarch slurry thickening option. Mix the cornstarch and water in a small bowl, until smooth, then stir it into the stew in the slow cooker for the last 30 minutes of cooking time.
- Alternately, remove 1/3 cup of stew liquid from the slow cooker and pour it into a small bowl. Whisk in 3 tablespoons of flour, until smooth, then stir the mixture back into the stew in the slow cooker. Turn slow cooker to high and cook for an additional 30 minutes.
I love this cutting board set! It’s perfect for chopping on, then funneling into your bag or pot!
Slow Cooker Beef Stew
Nothing beats a hearty stew simmering in your slow cooker all day, and this meat and potato stew is sure to please the pickiest eaters in your bunch. Serve with bread or biscuits.
- ¾ pounds Baby Carrots Or Peeled, Whole Carrots
- 2 pounds Potatoes, Scrubbed
- 1-½ pound Beef Steak Or Roast
- 1 cup Flour, For Dusting Beef
- 3 pinches Salt, Pepper, Onion Salt, And Garlic Salt, For Sprinkling On Beef
- 32 ounces, fluid Beef Broth
- 1 whole Dried Bay Leaf
- 2 teaspoons Onion Powder
- 1-½ teaspoon Seasoned Salt
- ¼ cups Cornstarch
- ½ cups Water
- 1 teaspoon Salt, Pepper, Onion Salt, And Garlic Salt, Or To Taste
1. Cut carrots, potatoes, and beef in bite-sized pieces.
2. Add carrots and potatoes to slow cooker.
3. Dredge about one-third to half the beef pieces in flour.
4. Heat a skillet over medium-high heat and add cooking spray or some oil. Sear beef until lightly brown. Add beef to slow cooker.
5. Add some of the broth to the pan – just enough to loosen up the bits on the bottom.
6. Add deglazed broth to slow cooker, and repeat with remaining beef.
7. Add remaining broth to slow cooker, along with bay leaf, onion powder, and seasoned salt. Cook on low 6 to 8 hours, until beef and vegetables are tender.
8. Combine cornstarch and water, and stir into stew. If stew thickens immediately, season to taste and serve anytime. Otherwise, turn heat to high and cook stew an additional 30 minutes. (Slow cookers really do vary in temperature.)
- 2 tablespoons olive oil
- 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt, divided
- 8 ounces cremini mushrooms, quartered
- 2 cups sliced red onion (from 1 red onion)
- 3 medium carrots, cut diagonally into 1/2-inch pieces
- 6 garlic cloves, smashed
- 1 cup dry red wine
- 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
- 2 bay leaves
- 12 ounces baby gold potatoes (cut any larger potatoes in half)
- 2 1/2 cups beef stock, divided
- 2 tablespoons all-purpose flour
- 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
- 2 tablespoons whole-grain mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons thinly sliced fresh chives
Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.
Add mushrooms to skillet, and cook, stirring often, until browned, 5 minutes. Transfer to a plate, cover, and refrigerate. Add red onion and carrots to skillet. Cook, stirring occasionally, until red onion begins to brown, about 5 minutes. Add garlic cook, stirring often, until fragrant, about 1 minute. Add red wine cook until liquid has almost evaporated, about 4 minutes, stirring and scraping to loosen browned bits from bottom of skillet. Add red wine mixture to slow cooker with beef. Stir in herb bundle, bay leaves, potatoes, and 2 cups stock. Cover and cook on LOW for 7 hours.
Whisk together flour and remaining 1/2 cup stock in a small bowl whisk into mixture in slow cooker until incorporated. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Increase slow cooker heat to HIGH, and cook, uncovered, until slightly thickened, about 15 minutes. Turn off slow cooker remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.