Slow Cooker Harvest Beef Stew

Soup or stew in the winter is always a good idea. There is nothing better than having a good stew full of meat and veggies and hot goodness on a cold day. Plus, most soups and stews freeze really well and can be thawed for future meals.
This particular harvest beef stew is from Whole & Heavenly Oven, there are a ton of other amazing recipes on this blog, so you should totally check it out. These homemade bread rolls are recommended, if you want to make your own side.
  • 1 (2 lb) beef chuck roast, cut into 1/2 in cubes
  • 1/3 cup white whole wheat flour
  • 3 tablespoons olive oil
  • 2 cups sliced carrots
  • 3 celery ribs, diced
  • 3 cups Russet potatoes, diced into 1/2 in pieces
  • 1 large onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) diced tomatoes
  • 4 cups water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste


  1. In a large bowl, combine beef cubes and flour. In a medium saucepan over medium-high heat, saute beef in oil stirring occasionally until beef is slightly browned, 5-10 minutes. (beef will not cook entirely)
  2. Place beef in a 3-qt slow cooker. Add carrots, celery, potatoes, onion, garlic, tomatoes, water, vinegar, and seasonings. Stir to combine.
  3. Cook beef stew on low-heat 5-6 hours. Season with salt and pepper before serving.


Store beef stew in refrigerator up to 4 days.

My Personal Notes

I decided to use chicken instead of beef for a lighter touch in the soup. This means that I also didn’t use flour or olive oil, nor did I pre-cook the chicken.

Typically, beef is fried/seared on the outside prior to putting it into a soup, chilli etc because this is supposed to help to retain the flavours of the beef. I don’t often see this recommended for chicken, but that’s just my experience.


Voila! And bon apetite!

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Slow Cooker Harvest Beef Stew by Whole & Heavenly Oven

Overnight Dinner Rolls by Whole & Heavenly Oven

19 Healthy Slow Cooker Soup and Stews by Sweet Peas and Saffron


One thought on “Slow Cooker Harvest Beef Stew

  1. Sear/fry the beef in small batches in a frying pan. Small batches to prevent a huge fluid accumulation that ends up a soupy mess. Small batches brown nicely as you occasional turn the pieces. The browning creates a much richer flavour.

    It works exactly the same for chicken. If I was going a Japanese Hot Pot or any East Asian type soup, putting raw pieces directly into the pot is traditional. Each piece of food retains it’s individual clean flavour.

    For a Euro/French style the usual plan is multiple reductions of caramelized/browning flavours that blend together. Each piece is tasty and can be identified but is enhanced by prolonged contact with other browned ingredients.

    Keep up with posting recipes. I’m loving your evolution into a serious chef/cook.


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