Description
This hearty Slow Cooker Beef Stew features tender chunks of chuck roast, savory vegetables, and a rich, flavorful broth slow-cooked to perfection. Enhanced with red wine, tomato paste, and herbs, this comforting stew is ideal for a nourishing family meal.
Ingredients
Scale
Meat and Oil
- 3 pounds chuck roast, cut into 1-inch pieces
- 1 Tablespoon olive oil
Vegetables
- 1 yellow onion, cut into small chunks
- 4 large carrots, cut into 1-inch chunks
- 1 pound Yukon potatoes, cut into 1/2-inch cubes
- 5 cloves garlic, minced
Liquids and Sauces
- 1 1/2 cups beef broth
- 1 cup dry red wine (or substitute beef broth)
- 1/4 cup tomato paste
- 1 Tablespoon Worcestershire sauce
Seasonings and Thickener
- 1 teaspoon salt
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup flour
Instructions
- Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef pieces with salt and pepper. Brown the beef in batches, searing each side well to develop a rich crust. This step locks in flavor and improves the stew’s depth.
- Transfer beef to slow cooker: Once browned, transfer all beef pieces from the skillet directly into the slow cooker bowl, leaving behind any excess oil.
- Sauté onions: Add the chopped yellow onions to the same skillet. Cook over medium heat for 3-4 minutes, stirring occasionally, then continue cooking for an additional 3 minutes until softened and translucent. Transfer cooked onions to the slow cooker.
- Add vegetables and liquids: Into the slow cooker, add the chopped carrots, Yukon potatoes, beef broth, tomato paste, red wine (or beef broth), dried thyme, minced garlic, Worcestershire sauce, and 1 teaspoon salt. Stir everything well to combine all ingredients evenly.
- Slow cook: Cover the slow cooker and set to low heat. Cook the stew for 7 hours, allowing the beef to become tender and flavors to meld beautifully.
- Thicken the stew: In a small bowl, whisk together the flour with 1/2 cup of the hot stew broth until smooth. Pour this mixture back into the slow cooker. Stir to incorporate, then cover and cook on high for an additional 20 minutes to thicken the stew to the desired consistency.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- If you prefer a non-alcoholic stew, use an equal amount of beef broth instead of red wine.
- Make sure to brown the beef in batches to avoid overcrowding the pan and ensure proper searing.
- Leftovers taste even better the next day as flavors continue to meld.
- Serve with crusty bread or over creamy mashed potatoes for a complete meal.
