Slow Cooker Beef and Veggie Stew
Prep time: 
Total time: 
Serves: serves 6
  • 1¼ lb stew beef, cut into 1" chunks
  • 1 small onion, quartered
  • 1 Yukon gold potato, diced
  • 1 sweet potato, diced
  • 3 carrots, peeled and sliced into ½" thick pieces
  • 6 cloves roasted garlic, sliced and crushed
  • ½ cup diced broccoli stems
  • 4 cups beef stock
  • ½ cup red wine
  • salt and pepper, to taste
  • flour (for thickening)
  1. Combine all of the ingredients except the flour in the bowl of the slow cooker. Stir gently. Cover and cook on low for 10-12 hours.
  2. Remove a ladle of broth from the stew to a container with a cover and add flour (2 tbsp to start). Cover and shake vigorously until combined. Stir into the stew. Repeat until you reach desired thickness.
  3. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to five days.
Recipe by Sarah's Cucina Bella at