Beef Stew (in a crockpot) is a hearty and delicious meal that is so simple, you will love it.
I love to prep my ingredients the night before. Then in the morning, I assemble in the crock pot and go about my day. By the time dinner rolls around I boil the egg noodles, shred the beef and my stew is all done. It’s that simple. Hope you will try it.
Shredded Beef Stew
(Serves 7)
3 lbs. Beef Chuck Roast
1 tbsp. Olive Oil
4 tbsp. Butter
2 Medium Onions- diced
2 Garlic Cloves – Chopped
½ Cup Red Wine
2 Cups Passata (Pureed Tomatoes)
4 Carrots- Peeled and Diced
4 Idaho Potatoes – Peeled and Cut into Cubes
6 Cups Beef Broth
2 Bay Leaves
1 tsp. Salt – Plus extra to season the beef
½ tsp. Pepper – Plus extra to season the beef
1 ½ Cups Frozen Peas
½ Cup Water
4 tbsp. Corn Starch
1 lb. Egg Noodles
Season the meat with salt and pepper on both sides. Heat a large skillet and add 1 tbsp. Olive oil and 1 tbsp. butter. Brown the meat for four minutes on each side. Remove from the pan and put in the slow cooker.
Add 1 tbsp. of butter to the pan and get in the onions and garlic. Sautee for about five minutes or until the onions become translucent and add ½ tsp. salt and ½ tsp. pepper. Combine and add in the red wine, scraping the bits off the bottom of the pan. Cook this mixture for about 5 minutes. The wine will reduce.
Add the onion mixture to the crock pot. Get in the passata, carrots, potatoes, beef broth, 1/2 tsp. salt, and bay leaves. Cover and set to low for 8 hours.
With about 20 minutes left add in the peas. Take the beef out and shred it with two forks. Remove any fat and discard. Put the shredded beef back in the pot.
In a small bowl mix water with the cornstarch. Add to the pot, along with 2 tbsp. of butter and combine well. The broth should thicken slightly. If you feel like it needs to cook a little longer add more time to the crock pot.
Boil your egg noodles on the stove in salted water. Drain and serve with the stew.