Slow Cooker Beef Stew
A hearty and comforting beef stew made easy in the crock pot. Tender beef, carrots, potatoes, and onions simmered in a rich, savory broth for a perfect meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
4 cups beef broth
1 cup dry red wine
3 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon dried thyme
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 medium russet potatoes, peeled and cut into 1-inch cubes
1 large yellow onion, chopped
2 stalks celery, chopped
1 cup frozen peas, thawed
Instructions
Pat the beef cubes dry with paper towels. Season with salt and black pepper.
Place the all-purpose flour in a large bowl or plastic bag. Add the beef cubes and toss to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
Pour in the dry red wine and scrape the bottom of the skillet to loosen browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Transfer the wine mixture to the slow cooker. Add the beef broth, dried thyme, and bay leaves.
Add the chopped carrots, potatoes, onion, and celery to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and vegetables are cooked through.
About 30 minutes before serving, stir in the thawed peas. Remove the bay leaves before serving.
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.