Description
A hearty and flavorful slow cooker beef stew made with tender chunks of beef chuck, baby onions, carrots, and potatoes, simmered in red wine and beef broth, infused with fresh herbs and finished with a touch of butter for a smooth and velvety texture. Perfect for a comforting main course.
Ingredients
Scale
Meat and Seasoning
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
Vegetables
- 12 oz pearl onions (baby 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 gold potatoes, cut into equal pieces
- 2 oz garlic (5 large cloves) OR 1 head roasted garlic
Liquids and Flavors
- 1 oz tomato paste (2 Tbsp) OR 6 Tbsp tomato sauce/passata
- 2 Tbsp Worcestershire sauce
- 0.74 oz all-purpose flour (1/4 cup) OR gluten-free all-purpose flour
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
- 4 cups beef broth or stock made with cubes for 4 cups water
Herbs and Finishing Touches
- 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 for serving (optional)
Instructions
- Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. Cut larger vegetables into uniform sizes: carrots into 1.5-inch batons, potatoes into 1-inch pieces, 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, then brown in a single layer for 1-2 minutes per side until a deep crust forms; avoid overcrowding. Remove beef and add onions and garlic to pan, reduce heat to medium, and cook for about 5 minutes until softened. Stir in tomato paste and cook for 1 more minute. Toss beef in flour and return to pan, stirring to dissolve flour.
- Transfer to Slow Cooker: Add pan contents, beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce to slow cooker. Mix well, cover with lid, 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 mushy.
- Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter for a smooth finish if desired. Garnish with chopped parsley and serve warm.
- Store and Reheat: Cool leftovers, store in airtight container in fridge for up to 4 days. Reheat gently on stovetop over low heat or microwave in short increments, adding broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months; thaw overnight before reheating.
Notes
- Brown the meat well to develop deep, rich flavor.
- Deglaze the pan to capture all browned bits for maximum taste.
- Avoid lifting the slow cooker lid during cooking to maintain temperature and cooking time.
- Do not overfill the slow cooker; fill it halfway to two-thirds full for best results.
- Adjust seasoning to taste before serving, adding salt, acidity, sweetness, or tang as preferred.
- Skim excess grease from stew before serving or remove solidified fat after chilling leftovers.
- Optional additions include dried mushrooms, additional vegetables like celery, parsnips, winter squash, turnip, swede, green beans, frozen peas added at the end, hearty greens like kale or chard, beans for more protein, caramelized onions for richness, an acidic splash of vinegar or lemon juice to brighten flavors, herbs de Provence, or smoked paprika for smokiness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
