Slow Cooker Ultimate Beef Stew
A hearty and flavorful slow cooker beef stew packed with tender beef, vegetables, and rich broth, perfect for a comforting 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
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, peeled and cut into 1-inch pieces
3 celery stalks, sliced
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
Salt, to taste
Black pepper, to taste
1 cup frozen peas, thawed
2 tablespoons fresh parsley, chopped
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper.
Place the all-purpose flour in a shallow bowl 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 diced onion and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute more. Transfer onion and garlic to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker.
In a medium bowl, whisk together beef broth, red wine, tomato paste, and Worcestershire sauce. Pour the mixture over the ingredients in the slow cooker.
Add dried thyme, dried rosemary, and bay leaves to the slow cooker. Stir gently to combine all ingredients.
Cover and cook on low for 8 hours, or until the beef is tender and vegetables are cooked through.
About 15 minutes before serving, stir in the thawed peas and chopped fresh parsley. Remove bay leaves and adjust seasoning with salt and black pepper as needed.
Serve hot and enjoy your ultimate slow cooker beef stew.