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Slow Cooker Beef Stew

Slow Cooker Beef Stew Recipe

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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, cut into coins
  • 3 medium russet potatoes, cut into 1-inch chunks
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • Salt and pepper, to taste

Method
 

  1. Dredge the 2 lbs beef cubes in 3 tbsp flour, season with salt and pepper, and sear in 2 tbsp olive oil over medium-high heat in batches, about 3 to 4 minutes per side, until deeply browned.
  2. Transfer the beef to the slow cooker with the diced onion, 3 cloves minced garlic, 4 carrots, and 3 potatoes, then pour in 2 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves, and 1 tsp thyme.
  3. Cover and cook on low for 8 hours (480 mins) or high for 4 hours (240 mins), until the beef is fork-tender.
  4. Stir in 1 cup frozen peas during the last 15 minutes and adjust salt and pepper to taste.
  5. Remove the bay leaves, ladle the stew into bowls, and top with fresh parsley if you like.

Notes

If you're using a smaller 4- to 5-quart slow cooker, check the stew about an hour early since it may cook faster than a full-size one. This stew keeps well and honestly tastes even better the next day, once the flavors have had a chance to settle in the fridge overnight.