Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 2 lbs Beef chuck roast, cut into 1-inch cubes; 1/4 cup All-purpose flour; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 3 large Carrots, sliced into rounds; 1 lb Yukon Gold potatoes, cubed; 3 cups Beef broth; 1/2 cup Dry red wine (such as Cabernet); 1 tbsp Worcestershire sauce; 2 tbsp Tomato paste; 1 tsp Dried thyme; 1 piece Bay leaf; to taste N/A Salt and freshly ground black pepper

"This quintessential comfort meal features succulent chunks of beef chuck seared to perfection and simmered low and slow in a rich, herb-infused gravy. Combined with earthy potatoes and sweet carrots, it’s the ultimate warm-up for a chilly evening."

Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cut into 1-inch cubes
1/4 cup 30 g	All-purpose flour
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, chopped
3 cloves 15 g	Garlic, minced
3 large 250 g	Carrots, sliced into rounds
1 lb 450 g	Yukon Gold potatoes, cubed
3 cups 710 ml	Beef broth
1/2 cup 120 ml	Dry red wine (such as Cabernet)
1 tbsp 15 ml	Worcestershire sauce
2 tbsp 32 g	Tomato paste
1 tsp 1 g	Dried thyme
1 piece 1 piece	Bay leaf
to taste N/A 0 N/A	Salt and freshly ground black pepper

How to Make Slow Cooker Beef Stew

In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches until a crust forms on all sides. Transfer browned beef to the slow cooker.

Pour the red wine into the hot skillet, scraping up any browned bits (fond) from the bottom. Pour this liquid into the slow cooker.

Add the onion, garlic, carrots, and potatoes to the slow cooker.

In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the meat and vegetables.

Add the dried thyme and bay leaf. Cover and cook on Low for 7-8 hours or on High for 4-5 hours, until the beef is fork-tender.

Remove the bay leaf. Season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

·
Searing the meat first is crucial; it adds a depth of flavor that a slow cooker cannot achieve on its own.
·
Use Yukon Gold potatoes instead of Russets because they hold their shape better during long cooking times.
·
If you prefer a thicker gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
·
Don't skip the deglazing step with wine; it captures the caramelized beef flavor from the pan.

Frequently Asked Questions

Can I make this without red wine?

Yes, you can substitute the red wine with an equal amount of beef broth and add 1 tablespoon of balsamic vinegar for acidity.

Can I use stew meat instead of chuck roast?

Absolutely. Pre-cut stew meat is convenient, though a whole chuck roast that you cut yourself often has better marbling and tenderness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day!

Is this recipe freezer-friendly?

Yes, you can freeze this stew for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Video Tutorials

Slow Cooker Beef Stew - Easy Peasy Great Dinner!

How to Make Slow Cooker Beef Stew | Get Cookin' | Allrecipes

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