New York Times Slow Cooker Beef Stew
A hearty and comforting slow cooker beef stew recipe inspired by the New York Times, featuring tender beef, vegetables, and a rich, flavorful 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 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
3 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
2 cups beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
Instructions
Pat the beef cubes dry with paper towels. Season with kosher salt and black pepper.
Place the flour in a shallow dish and dredge the beef cubes in the flour, shaking off any excess.
Heat the 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 the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more.
Transfer the onion and garlic to the slow cooker with the beef.
Add the carrots, celery, and potatoes to the slow cooker.
Pour the beef broth and red wine into the slow cooker. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 15 minutes before serving, stir in the thawed peas and cook until heated through.
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed.
Sprinkle chopped fresh parsley over the stew before serving.