Slow Cooker Beef Stew
Warm yourself with a bowl of slow-cooked, hearty beef stew made with tender beef, fresh vegetables, and rich flavors that meld beautifully during the cooking process.
Ingredients
Main Ingredients
- 3 pounds chuck roast, cut into 1-inch pieces Look for well-marbled meat for maximum flavor and tenderness.
- 1 Tablespoon olive oil For browning the beef.
- 1 large yellow onion, cut into small chunks Adds sweetness and depth to the stew.
- 4 large carrots, cut into 1-inch chunks Deepens the flavor and adds color.
- 1 pound Yukon potatoes, cut into 1/2-inch cubes Absorbs savory broth well.
- 1.5 cups beef broth Low-sodium recommended.
- 1 cup dry red wine Adds depth; can substitute with more broth.
- 1/4 cup tomato paste Thickens the stew and adds sweetness.
- 1 teaspoon salt Essential seasoning.
- 1 teaspoon dried thyme Adds an earthy aroma.
- 5 cloves garlic, minced Brings warm, savory essence.
- 1 Tablespoon Worcestershire sauce Enhances meaty flavors.
- 1/4 cup flour Helps thicken the stew.
Instructions
Preparation
- Add 1 tablespoon olive oil to a large skillet over medium-high heat.
- Season the beef with salt and pepper, then brown it in batches. Transfer the beef to the slow cooker.
- In the same skillet, add the onions and cook for 3-4 minutes until translucent, then stir and cook an additional 3 minutes. Add to the slow cooker.
- Add carrots, potatoes, beef broth, salt, tomato paste, red wine, thyme, garlic, and Worcestershire sauce to the slow cooker, stirring until well mixed.
Cooking
- Cook on low for 7 hours.
- In a small bowl, whisk flour with 1/2 cup of stew broth, then stir into the slow cooker.
- Cover and cook on high for an additional 20 minutes or until thickened.
Serving
- Serve a generous scoop in a bowl, optional garnished with fresh parsley, and pair with crusty bread or rice.
Notes
For extra flavor, consider adding a bay leaf. For a thicker stew, mix additional flour with broth towards the end. Feel free to add more veggies like green beans or peas in the last 30 minutes.