Slow Cooker Beef Stew
A hearty and comforting slow cooker beef stew with tender beef chunks, potatoes, carrots, and a rich savory broth. Perfect for a cozy meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 large potatoes, peeled and cut into 1-inch cubes
2 stalks celery, sliced
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Instructions
Season the beef cubes with salt and black pepper, then toss them in the flour until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the beef cubes 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 diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for another 1 minute.
Pour in the beef broth and red wine, scraping up any browned bits from the skillet. Stir in tomato paste, dried thyme, dried rosemary, and bay leaves. Bring to a simmer for 2 minutes.
Transfer the broth mixture to the slow cooker over the beef.
Add carrots, potatoes, and celery to the slow cooker. Stir gently to combine.
Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
About 15 minutes before serving, stir in the frozen peas and cook until heated through.
Remove bay leaves, adjust seasoning with additional salt and pepper if needed.
Sprinkle with fresh parsley before serving.