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92% would make again

Slow Cooker Beef Stew

Tasty Team


for 8 servings

  • 3 lb chuck roast (1.5 kg)
  • ⅓ cup all-purpose flour (40 g)
  • 1 ½ tablespoons salt, divided
  • ½ tablespoon pepper
  • 1 tablespoon olive oil
  • 1 cup red onion (150 g), diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 28 oz can of plum tomatoes (795 g)
  • 2 cups red wine (480 mL)
  • 1 bay leaf
  • 1 tablespoon fresh parsley, chopped, plus more for serving
  • 1 tablespoon chopped fresh sage

Nutrition Info

    Calories 433
    Fat 13g
    Carbs 18g
    Fiber 2g
    Sugar 4g
    Protein 55g

Estimated values based on one serving size.


  1. In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
  2. Heat oil in large skillet. Sear the meat on all sides until golden brown.
  3. Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
  4. Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
  5. Enjoy!

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