Description
This easy slow cooker beef stew recipe features tender beef chuck chunks, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce with herbs. The beef is seared first for added depth of flavor, then slow cooked to perfection for a hearty and comforting meal perfect for any day.
Ingredients
Scale
Beef and Seasoning
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
- 3 Tbsp olive oil or another neutral cooking oil
- 0.74 oz all-purpose flour (1/4 cup) or gluten-free AP flour
Vegetables
- 12 oz pearl onions (aka baby onions) OR 2 medium onions
- 14.2 oz baby carrots OR 3 large carrots (cut into about 1.5-inch pieces)
- 16 oz baby potatoes OR red potatoes/Yukon Golds, cut into equal 1-inch pieces
- 2 oz garlic (5 large cloves) OR 1 head roasted garlic
Liquids and Flavorings
- 1 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 enough stock cubes for 4 cups water
- 2 bay leaves (small)
- 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 silky smooth texture)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using larger vegetables, cut the carrots into 1 ½-inch sticks, potatoes into 1-inch even pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, trimming excess fat.
- Par-Cook the Meat and Vegetables: Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear the cubes in a single layer without overcrowding until a deep dark crust forms on all sides (about 1-2 minutes per side). Remove beef from the pan. Add onions and garlic, reduce to medium heat, and cook until softened, about 5 minutes. Add tomato paste and stir for 1 additional minute.
- Add Flour and Beef Back to Pan: Toss the seared beef in the flour until coated, then add it back to the pan, stirring well to dissolve the flour and combine flavors.
- Transfer to Slow Cooker: Transfer the skillet contents into the slow cooker. Add beef broth, red wine, Worcestershire sauce, bay leaves, rosemary, and thyme. Stir to combine all ingredients evenly.
- Cook the Stew: Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent them from becoming too soft.
- Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter to achieve a smooth and velvety finish. Garnish with chopped parsley if desired and serve warm.
Notes
- Browning the meat before slow cooking builds deep, rich flavor essential to a flavorful stew.
- Deglazing the pan after searing beef captures all the caramelized bits for added taste.
- Avoid lifting the lid frequently during slow cooking, as each peek adds 10-15 minutes to the cook time.
- Do not overfill the slow cooker; filling halfway to two-thirds full yields the best cooking results.
- Adjust seasoning to taste before serving, adding more salt, Worcestershire sauce, a splash of vinegar, or a pinch of sugar if needed.
- If stew is greasy, skim fat off before serving or chill leftovers to easily remove solidified fat from the top.
- Enhance with extra ingredients such as dried mushrooms (rehydrated), celery, parsnips, winter squash, greens (kale, chard), beans, or smoked paprika for added complexity.
- Store leftovers in airtight containers in the fridge up to 4 days, or freeze for up to 3 months.
- Reheat gently on stovetop over low heat or in microwave with occasional stirring; add broth if needed to loosen stew.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
