Carrageenan Free Crockpot Beef Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

4.8

(20)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1 medium yellow onion, cut into 1-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 sprigs fresh thyme
1 bay leaf
1 cup frozen peas, thawed

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with the flour, salt, and black pepper until evenly coated.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!