Beef Stew in the Crock Pot (Serves 6)

Prep Time: 10 mins Cook Time: 360 mins

egg free

nut free

dairy free


  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup red wine
  • 1 cup low sodium beef stock
  • 2 bay leaves
  • 1 tablespoon minced fresh thyme
  • 2 russet or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 15 ounce can unsalted diced tomatoes


1. Place the cubed meat and flour and in a Ziploc bag, seal and shake until the pieces are fully coated with flour.

2. Heat the olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown. Remove the meat from the pan and place in the crock pot.

4. Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.

5. Add the reduced liquid to the crock pot along with the remaining ingredients and stir to combine.

6. Cook on low in slow cooker for 6-8 hours, or high for 4-6 hours.