Description
Hearty, comforting slow cooker beef stew with tender beef, flavorful vegetables, and a rich, savory broth. Perfect for a cozy night in!
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, quartered
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned (2-3 minutes per side). Remove the seared beef from the skillet and set aside.
- Build the Flavor Base: Add the chopped onion, carrots, and celery to the same skillet. Sauté over medium heat until softened and slightly caramelized (5-7 minutes). Add the minced garlic and quartered mushrooms. Cook for another 2-3 minutes, until fragrant and the mushrooms have released their moisture. Stir in the all-purpose flour and cook for 1 minute, stirring constantly.
- Combine and Slow Cook: Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the skillet. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Return the seared beef to the skillet. Transfer the mixture to your slow cooker. Add the cubed Yukon Gold potatoes.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and the potatoes are cooked through.
- Finishing Touches: About 30 minutes before serving, stir in the frozen peas. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve hot, garnished with fresh chopped parsley.
Notes
- Searing is Key: Don’t skip searing the beef! It develops a rich, deep flavor.
- Beef Choice: Beef chuck is the best choice for stew.
- Deglaze the Pan: Scraping up the browned bits (fond) adds depth of flavor.
- High-Quality Broth: Use a good quality beef broth.
- Vegetable Timing: Add potatoes and peas later to prevent mushiness.
- Don’t Overcook: Overcooking can make the beef dry.
- Adjust Seasoning: Taste and adjust salt and pepper.
- Thickening: If the stew is too thin, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes.
- Resting: Let the stew rest for 10-15 minutes before serving.
- Make Ahead: Stew tastes even better the next day!
- Freezing: Freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 360 minutes