Emeril's Slow Cooker Beef Stew

Savor the comforting flavors of *Emeril's Slow Cooker Beef Stew*, a hearty one-pot meal that brings rich, slow-simmered goodness straight to your table. Tender chunks of beef chuck are perfectly seasoned, seared, and combined with a medley of classic vegetables including carrots, celery, and russet potatoes. Enhanced with aromatic garlic, fresh thyme, and a splash of optional red wine, this stew develops deep, robust flavors over eight hours in the slow cooker. Finished with vibrant peas and a sprinkle of fresh parsley, this recipe is a true crowd-pleaser. With minimal prep and a cozy, satisfying result, it’s the ultimate comfort food for chilly nights or family dinners. Perfect for meal prepping, *Emeril's Slow Cooker Beef Stew* is sure to become an instant favorite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 2 pounds Beef chuck, cut into 1-inch cubes
• 1.5 teaspoons Salt
• 1 teaspoon Freshly ground black pepper
• 0.5 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 Carrots, peeled and cut into 1-inch pieces
• 2 Celery stalks, sliced
• 3 Russet potatoes, peeled and cut into 1-inch cubes
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 4 cups Beef broth
• 1 cup Red wine (optional)
• 2 Bay leaves
• 4 Fresh thyme sprigs
• 1 cup Frozen peas
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

Season the cubed beef with 1 teaspoon of salt and the black pepper.

Step 2

Dredge the beef in flour, shaking off any excess.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef on all sides until browned. Transfer the seared beef to the slow cooker.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion, carrots, and celery for 3-4 minutes, or until the onion is translucent.

Step 5

Add the garlic and tomato paste to the skillet, cooking for an additional 1 minute. Stir well to combine.

Step 6

Deglaze the skillet with the red wine (if using), scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.

Step 7

Transfer the vegetable mixture to the slow cooker, along with the potatoes.

Step 8

Pour the beef broth into the slow cooker and add the bay leaves and thyme sprigs. Stir to combine all ingredients.

Step 9

Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.

Step 10

During the last 30 minutes of cooking, add the frozen peas to the slow cooker to heat through.

Step 11

Discard the bay leaves and thyme sprigs. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.

Step 12

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2620.1g)

Amount per serving	% Daily Value*
Calories	1595.3

Total Fat 47.1g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7541.9mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 33.3g	0%
Total Sugars 42.5g
Protein 43.4g	0%

Vitamin D 0IU	0%
Calcium 466.0mg	0%
Iron 14.0mg	0%
Potassium 5269.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 11.9%

Carbs: 59.1%