Description
This easy slow cooker beef stew recipe features tender chunks of beef chuck, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce infused with fresh herbs. Perfectly browned meat and slow cooking create a comforting, flavorful dish ideal for cozy dinners.
Ingredients
Scale
Meat and Seasoning
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
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 1-inch pieces)
- 2 oz garlic (5 large cloves or 1 head roasted garlic)
Liquids and Sauces
- 2 oz tomato paste (2 Tbsp) or 6 Tbsp tomato sauce/passata
- 2 Tbsp Worcestershire sauce
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
- 4 cups beef broth (or use stock cubes for 4 cups water)
Other
- 0.74 oz all-purpose flour (1/4 cup) or gluten-free AP flour
- 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 silkiness)
- Chopped parsley (optional, for serving)
Instructions
- Prepare the Ingredients: Peel the garlic and onions; scrub the potatoes and carrots. Cut larger vegetables into even pieces—carrots into 1.5-inch batons, potatoes into 1-inch chunks, and onions into thick wedges. Chop 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 and brown evenly on all sides for 1-2 minutes per side without overcrowding. Remove beef. Add onions and garlic to the skillet, reduce heat to medium, and cook until softened (about 5 minutes). Stir in tomato paste and cook for 1 more minute. Toss beef with flour, then return to the skillet, stirring until the flour dissolves.
- Transfer Everything to the Slow Cooker: Pour beef, onions, garlic, broth, wine, thyme, rosemary, bay leaves, and Worcestershire sauce into slow cooker. Mix well and cover. Cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent them from overcooking and becoming mushy.
- Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter for a smooth, velvety texture. Garnish with fresh chopped parsley if desired and enjoy your rich, hearty beef stew.
- Storage: Cool completely, store leftovers in airtight container in fridge up to 4 days. Reheat gently on stovetop or microwave, adding broth if needed. Freeze cooled stew in freezer-safe container up to 3 months; thaw overnight in fridge before reheating.
Notes
- Brown the meat well to build deep, rich flavor.
- Deglaze the pan to capture flavorful browned bits and avoid burning.
- Avoid lifting the slow cooker lid to prevent adding cooking time.
- Don’t overfill the crockpot; fill only halfway to two-thirds for best cooking.
- Adjust seasoning before serving: add salt, acidity, or sweetness as preferred.
- If stew is greasy, skim fat from top before serving or chill to solidify fat for easy removal.
- Optional additions: dried mushrooms rehydrated in broth, extra vegetables like celery or parsnips, hearty greens added at end, beans for protein, caramelized onions, smoked paprika, or splash of vinegar/lemon juice for brightness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
