Description
This Slow Cooker Beef Stew features tender chunks of seared chuck roast, slow-cooked with carrots, potatoes, and aromatic herbs in a rich beef and red wine broth. Ideal for a comforting, hearty meal, this recipe allows the flavors to meld beautifully during a long, low-temperature cook in a slow cooker, resulting in a thick, flavorful stew perfect for colder days or whenever you crave a classic and satisfying dish.
Ingredients
Scale
Meat
- 3 pound 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 pepper (to taste for seasoning beef)
- 1/4 cup flour
Instructions
- Brown the Beef: Add 1 tablespoon olive oil to a large skillet over medium-high heat. Season the beef with salt and pepper, then brown the meat in batches to get a nice sear, ensuring flavorful crust on each piece.
- Transfer Beef to Slow Cooker: Once browned, transfer the beef pieces from the skillet into the slow cooker as the base for the stew.
- Sauté Onions: Using the same skillet, add the chopped onions and cook them for about 3-4 minutes, stir, then cook an additional 3 minutes until softened and translucent. Transfer onions to the slow cooker with the beef.
- Add Vegetables and Flavorings: Add the carrots, potatoes, beef broth, salt, tomato paste, red wine (or substitute broth), dried thyme, minced garlic, and Worcestershire sauce into the slow cooker.
- Cook the Stew: Stir all ingredients well to combine and cook on low heat in the slow cooker for 7 hours, allowing flavors to deepen and beef to become tender.
- Thicken the Stew: In a small bowl, whisk together the flour and 1/2 cup of the stew broth taken from the slow cooker. Stir this flour slurry back into the slow cooker, cover and cook on high heat for an additional 20 minutes until the stew thickens to desired consistency.
Notes
- For a gluten-free option, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- If red wine is not available or preferred, substitute with additional beef broth.
- To deepen flavor, consider browning the vegetables in the skillet before adding them to the slow cooker.
- This stew tastes even better the next day once flavors have melded further.
- Ensure to cut vegetables into uniform sizes for even cooking.
