Beef Stew

Beef Stew

Prep: 20 min | Cook: 8 hrs | Serves 12 (1 cup portions) | Level: Easy
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1 tsp of vegetable oil
2 yellow onions, chopped
5 garlic cloves, diced
5 cups of water
1 ½ tsp of salt
1 tsp black pepper
1 tsp of paprika
½ tsp of cayenne
1 ½ lb of beef chuck
1 tsp of vegetable oil
5 carrots, chopped
5 potatoes, chopped
4 tbs of corn starch
4 tbs of water


  1. Heat a large saucepan to medium high heat. Add 1 tsp of vegetable oil and sauté the onions and garlic cloves until golden.
  2. Add the water, salt, black pepper, and cayenne and allow to simmer until the beef is seared.
  3. Sear the beef. Start by rubbing 1 tsp of vegetable oil over the chuck steak. Heat a cast iron pan to high heat. Sear the steak on each side to form a crisp crust. This should be about 1 to 2 minutes on each side.
  4. Add the beef to a 5L slow cooker. Cover with carrots and potatoes. Then pour all of the simmering onion stock mixture into the slow cooker. Add water necessary to cover the top of the beef, if necessary. Slow cook on low for at least 8 hours.
  5. Remove the steak and allow to cool for 10 minutes. Meanwhile, stir the cornstarch into 4 tbs of water. Add the cornstarch mixture into the slow cooker keeping the temperature on low.
  6. Cut the steak into cubes. Add into slow cooker. Serve over rice.
Calories Fat (G) Sodium (MG)
Total 3125 146 4260
Amount Per Serving 260 12 355
*If elevated blood pressure is not a primary concern, you can add up to 1 1/2 additional tsp of salt to the recipe. This would make salt per serving 646mg.
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