Braised Beef Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings


  • 2 tablespoons all purpose flour
  • 2 pounds beef chuck roast cubed
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 3 large carrots chopped
  • 1 cup low sodium beef broth
  • 1 cup red wine or red wine vinegar
  • 1 can whole tomatoes chopped, 15 ounce
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary


  • In a large bowl, add flour and beef and toss to combine. Set aside.
  • In a large skillet, heat olive oil over medium heat and sear beef 2 to 3 minutes until golden. Add salt and pepper to taste.
  • In a large crock cooker, add the remaining ingredients and the beef. Stir and cook on LOW for 8 hours until beef is cooked through and vegetables are tender.


SERVING SUGGESTION: Mashed potatoes.
VEGETARIAN: Use eggplant instead of beef and vegetable broth instead of beef broth.
GLUTEN FREE: Use almond meal instead of flour.
NUTRITION: 431 Calories; 28g Fat (63.4% calories from fat); 27g Protein; 10g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 124mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat.
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