Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don't crowd the pan and cook beef in batches if needed. Remove and set aside.
In the same skillet, sauté the onion until lightly browned, adding more oil if needed.
Add all the ingredients to the slow cooker. Set it on high for 4 hours or on low for 7 hours.
Remove bay leaves, season to taste, and serve garnished with parsley if desired.
Notes
Slow Cooker beef stew can be made ahead, refrigerated or frozen and reheated later. Try preparing it the night before and follow these tips for storing and serving.
Refrigerate: Refrigerate cooled stew in an airtight container for up to 3 days.
Freeze: Once cooled, store the stew in an airtight container in the freezer for up to 4 months, leaving an inch of space in the container for expansion.
How to Reheat: Thaw overnight, and then warm in a pot over medium heat until heated through.
Nutrition Facts
Slow Cooker Beef Stew Recipe
Amount per Serving
Calories
415
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
117
mg
39
%
Sodium
1248
mg
54
%
Potassium
1176
mg
34
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
36
g
72
%
Vitamin A
5213
IU
104
%
Vitamin C
15
mg
18
%
Calcium
54
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.