Sunday, January 8, 2012

Chunky Slow Cooker Beef Stew

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

      On Saturday night, Steve and I were just hanging out together and I asked him if there was anything he wanted me to make for dinner on Sunday night.  He thought some kind of roast would be good, so I started thinking about what I already had on hand and I remembered that I had a beef round roast in the freezer.  I thought cooking it in the slow cooker would be a good idea, but beyond that I really didn't know what I wanted to do with it.  So I took it out of the freezer to defrost and hoped that I would have more inspiration in the morning.

     Well, when I woke up on Sunday morning, it all came together.  I had some baby carrots that needed to be used up as well as a few potatoes, celery and onion.  So I threw the meat and the veggies into the slow cooker along with some beef broth, red wine and Italian seasoning.  After cooking on low all day, I took the meat and veggies out and poured the sauce into a pan on the stove and thickened it with a little flour and some more beef broth.  Then I cut the roast up into large chunks and put everything back into the slow cooker and combined it with the thickened sauce and a chunky beef stew was born.  It was so delicious!  The meat was super tender and moist and the sauce had a very rich flavor.  It was successful with the family, too.  Let's just say there was not much leftover!

Chunky Slow Cooker Beef Stew

  • 2 1/2 to 3 lb beef round roast
  • 4 medium potatoes, scrubbed and quartered
  • 2 cups baby carrots
  • 3 ribs celery, cut into large chunks
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 1/2 cups beef broth, divided
  • 1/2 cup red wine
  • 1 tsp Italian seasoning
  • salt and pepper
  • 2 tbsp flour

Place quartered potatoes in bottom of slow cooker followed by carrots, celery, crushed garlic, onion slices and roast.

Add 1/2 cup beef broth and 1/2 cup wine and sprinkle roast with Italian seasoning, salt and pepper.

Cook on low for 8 hours.

Remove roast and veggies from the slow cooker and pour sauce into a large sauce pan.

Heat sauce on medium high heat.  Whisk flour and remaining 1 cup of beef broth together and add to sauce pan, continuing to whisk.  Bring to a boil and cook until thickened.

Pour thickened sauce back into slow cooker along with veggies.  Meanwhile, cut roast into large chunks and put back in slow cooker as well.  Combine well.  Keep in slow cooker on warm until ready to serve.


Shared at Mandy's Recipe Box on 1/10/12.
Shared at Chef in Training on 1/10/12.
Shared at newlyweds Blog on 1/11/12.
Shared at Gooseberry Patch on 1/11/12.
Shared at Forkful of Comfort on 1/11/12.
Shared at This Chick Cooks on 1/11/12.
Shared at Food Corner on 1/11/12.
Shared at It's a Keeper on 1/12/12.
Shared at Miz Helen's Country Cottage on 1/12/12.


  1. Just the way I like it with the potatoes! Looks delicious Lisa :)

  2. My favorite meal! Can I come over the next time you fix it? =) GREAT idea. Did you have biscuits with it too? Or rolls? Gotta wipe the drool off my chin. *-*

  3. Wow does this look delicious. Perfect for our cook winter weather. Come visit us. We have a low fat crockpot chicken recipe this week that is fantastic and easy.

  4. Hi Lisa,
    There is nothing better on a cold winters day than a wonderful bowl of stew. I really like the Italian seasons in your recipe, it looks delicious! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  5. That looks SO good! Found you on the Gooseberry Patch blog, I'll stop by again!