Slow-Cooker Beef Stew
Recipe GLPRcbea7973513c39
A hearty, classic American beef stew made with tender chuck roast, root vegetables, and a rich red wine broth. The slow-cooker method breaks down the beef to fork-tender perfection while the vegetables become creamy and deeply flavorful. Perfect for cooler days and meal prep.
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Ingredients
3 pounds Boneless beef chuck, trimmed and cut into 1½-inch pieces
1 teaspoon Salt
1 teaspoon Ground black pepper
½ cup All-purpose flour
4 tablespoons Extra-virgin olive oil
1 Large onion, halved and sliced
1½ pounds Yukon Gold potatoes, cut into 1½-inch pieces
1 pound Carrots, cut into 2-inch lengths
¾ cup Red wine
1½ cups Low-sodium beef broth
6 ounces Tomato paste
1 teaspoon Dried thyme
1 Bay leaf
Fresh parsley, chopped for garnish
Directions
Pat the beef pieces dry with paper towels. In a small bowl, combine ½ teaspoon salt and ½ teaspoon ground pepper. Season the beef pieces evenly with this mixture.
Place the all-purpose flour in a shallow dish. Working in batches, dredge the seasoned beef pieces in flour, coating all sides and shaking off excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, brown the floured beef on all sides until a golden crust forms, about 3–4 minutes per batch. Transfer each batch to a plate as it finishes.
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onion and cook until softened and light golden, about 5 minutes, stirring occasionally. Stir in the tomato paste and cook for 1 minute, then add the red wine, scraping up any browned bits from the bottom of the pan.
Return all the browned beef and any accumulated juices to the skillet. Add the beef broth, dried thyme, bay leaf, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Stir well to combine.
Transfer the beef and liquid to a slow cooker. Add the potato pieces and carrot pieces. Stir gently to distribute vegetables evenly.
Cover and cook on the low setting for 8 hours, or until the beef is very tender and breaks apart easily with a fork and vegetables are soft.
Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed.
Ladle the stew into serving bowls and garnish with fresh chopped parsley. Serve hot.
