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slow cooker beef stew

Slow Cooker Beef Stew

Hearty and healthy beef stew made with chunks of tri tip, potatoes, carrots and celery cooked low and slow giving you one delicious stew!
5 from 1 vote
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 1/2 lbs. Tri Tip Roast** cut into cubes (see notes)
  • 3 tbsp All-Purpose Flour
  • 2 Large Carrots peeled, diced
  • 2 Celery Ribs diced
  • 2 1/2 cups Beef Broth
  • 2 Russet Potatoes peeled, diced
  • 2 tbsp Red Wine Vinegar
  • 1 Small Red Onion diced
  • 4 Garlic Cloves minced
  • 1 tbsp Worcestershire Sauce
  • 1 cup Tomato Sauce
  • 1/4 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 cup Parmesan Cheese grated

Instructions
 

  • Add chunks of beef in a bowl with the flour and toss to fully coat. Add beef to the slow cooker. Sprinkle chopped veggies on top of the beef chunks.
  • In a large bowl, whisk together beef broth, red wine vinegar, tomato sauce, Worcestershire sauce, thyme, salt, pepper, parmesan cheese and minced garlic. Pour sauce over beef and veggies and stir to combine.
  • Place lid on slow cooker and cook on low heat for 7 hours or on high heat for 4 hours.
  • When done, meat and veggies will be tender. Serve with bread and a sprinkle of parmesan cheese. Enjoy!

Notes

**I used a boneless tri-tip roast cut into 1 inch cubes. You can also use "beef stew meat" which is already cut up for you. Chuck roast or London broil would also work great in this recipe.
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