Slow Cooker Beef Stew

One of my all time favorite meals has to be a nice big Crockpot roast, but one roast can cost upwards of ten dollars, which (for me) makes it more of a special ocassion meal. By using stew/goulash meat, you’ll save a ton of money and still get the same flavor as the roast.


  • 500 grams stewing beef (a pound)
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 tbsp oil
  • 1 tbsp flour
  • 2 beef stock cubes
  • 3 cups water
  • 1 cup dry red wine
  • salt and pepper to taste



Sear beef in oil in a seperate pot. Do this in two or three batches to prevent meat from boiling in its own juice. Then remove meat from pot and odd onions with a pinch of salt. Cook onions until brown, then add flour. Cook for about two minutes stirring constantly. Deglaze the pot with wine. Pour everthing on a Crockpot and cook for about 8 hours. Serve over mashed potatoes or noodles.


Nutrition in 1/4 of recipe

  • 337 calories
  • 10.2 (g) fat
  • 14.5 (g) carbs
  • 13.1 (g) protein

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