Description
A hearty and comforting Slow Cooker Beef Stew packed with tender beef chuck, baby onions, carrots, and potatoes, simmered in rich red wine and beef broth with aromatic herbs. Perfect for an easy, flavorful main course that requires minimal active cooking time.
Ingredients
Scale
Meat and Seasoning
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
- 3 Tbsp olive oil or another neutral cooking oil
Vegetables
- 12 oz pearl onions (or 2 medium onions)
- 14.2 oz baby carrots (or 3 large carrots, cut into 1.5-inch pieces)
- 16 oz baby potatoes (or red potatoes/Yukon golds, cut into equal pieces)
- 2 oz garlic (5 large cloves or 1 head roasted garlic)
Liquids and Flavorings
- 1 oz tomato paste (2 Tbsp) or 6 Tbsp tomato sauce/passata
- 2 Tbsp Worcestershire sauce
- 0.74 oz all-purpose flour (1/4 cup) or gluten-free all-purpose flour
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
- 4 cups beef broth or stock made from cubes
Herbs and Butter
- 2 small bay leaves
- 0.3 oz fresh rosemary (1 handful)
- 1 tsp dry thyme or 3 tsp fresh thyme
- 2 Tbsp butter (optional, added at the end for silky smooth finish)
- Parsley, chopped, for serving (optional)
Instructions
- Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using larger vegetables, cut carrots into 1 ½-inch batons, potatoes into even 1-inch pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, trimming excess fat.
- Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Brown beef in a single layer (1-2 minutes per side) without overcrowding, forming a deep crust. Remove beef. Add onion and garlic to the pan, reduce heat to medium, and cook until softened (about 5 minutes). Stir in tomato paste and cook for 1 minute. Toss beef with flour and return to the pan, stirring until flour dissolves.
- Transfer to Slow Cooker: Add pan contents, beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce to the slow cooker. Stir well. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent mushiness.
- Finish and Serve: Remove bay leaves and rosemary stems before serving. Stir in cold butter for a velvety finish. Garnish with chopped parsley if desired, and enjoy.
- Storage Instructions: Cool stew and store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave, adding extra broth if needed. Freeze cooled stew in a freezer-safe container for up to 3 months; thaw overnight before reheating.
Notes
- Brown the meat well to develop rich flavor.
- Deglaze the pan to capture flavorful browned bits.
- Avoid lifting the lid during cooking to prevent extended cook time.
- Do not overfill the slow cooker; fill only halfway or up to two-thirds.
- Taste and adjust seasoning before serving (salt, vinegar, sweetness).
- Skim excess grease from the top if desired; fat will solidify when chilled if storing leftovers.
- Add dried mushrooms rehydrated in broth for deeper umami flavor.
- Try adding other vegetables such as celery, parsnips, winter squash, or greens for variety.
- Add beans for extra protein and heartiness.
- Consider adding caramelized onions or smoked paprika for additional depth.
- Finish with a splash of vinegar or lemon juice to brighten flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
