Nothing beats coming home to a delicious, fully-cooked meal that fills your home with amazing smells! Our Slow Cooker Loaded Beef Stew does just that! Simply start the meal in the morning, then come home in the evening to a fresh beef stew that’s as good for you as it tastes! We’ve used lean beef that gets super tender from cooking all day, loaded it with healthy vegetables, and seasoned it with herbs, spices, soy sauce, wine, balsamic vinegar, and horseradish. And since all the ingredients are packed with nutrients, this is a naturally savory meal that won’t ruin your diet.
The only thing that could make this dish any better is a warm roll or hunk of crusty bread! Leftovers reheat well, so make a big enough batch to take for lunch the next day.
8 cups | Serving Size: 1 cup | Calories: 274 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 532mg | Carbohydrates: 37g | Fiber: 5g | Sugar: 7g | Protein: 19g | SmartPoints (Freestyle): 8
- 2 tablespoons olive oil
- 1 pound lean beef stew meat, cubed in about 1-inch pieces
- 2 tablespoons flour for coating the beef
- 1 cup red wine, (optional non-alcoholic wine or vegetable broth)
- 5 red potatoes, cubed
- 1 white onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 1/2 cup mushrooms, sliced
- 1 cup peas, fresh or frozen
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 tablespoon soy sauce
- 2 tablespoons horseradish
- 2 cups low sodium beef broth
- 3 tablespoons balsamic vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon Kosher salt
- Heat oil in frying pan over medium-high. Toss meat in flour then add to pan. Brown on all sides for about two minutes—meat doesn’t have to be cooked through, just get a nice crust on it! Add wine and stir it to loosen the bits off the bottom of the pan. Lower heat to medium and simmer for 5 minutes.
- Add the meat, pan sauce, and all the remaining ingredients to the slow cooker. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours. Remove the bay leaves and thyme, and serve!
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What’s the secret to your favorite beef stew? Have you ever added horseradish? Let us know your thoughts in the comment section below!