Beef Stew

Servings 6 servings


  • 4 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 pounds extra-lean beef chuck cut into 1-inch cubes
  • 1 cup low sodium beef broth
  • 2 cups red wine or use additional beef broth
  • 1 tablespoon dried thyme
  • sea salt and freshly ground black pepper to taste


  • Heat the oil in a large skillet over medium heat until hot.
  • Add onions and garlic; sauté for 5 minutes. Add beef cubes; sear for 3 to 5 minutes per side or until browned.
  • Transfer skillet contents to a large crock cooker then add remaining ingredients (broth through salt and pepper).
  • Cover and cook on LOW for 8 hours.


SERVING SUGGESTION: Mashed russet potatoes and steamed broccoli spears.
VEGETARIAN: Instead of beef, use 2 (15-ounce) cans drained and rinsed garbanzo beans and 2 cups frozen green peas.
GLUTEN FREE: Make sure broth and wine are gluten-free.
NUTRITION: 156 Calories; 9g Fat (75.3% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.
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