Set and Forget Slow Cooker Beef Stew
This set-and-forget slow cooker beef stew delivers impossibly tender chunks of beef and sweet, earthy vegetables in a rich, velvety gravy. A quick sear on the stovetop builds deep flavor, then the slow cooker does all the work for a stress-free, deeply satisfying family meal.
Equipment
- Large skillet or Dutch oven
- Wooden Spoon
- Slow cooker (6-quart or larger)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
- Tongs or slotted spoon
- Ladle
- Serving bowls
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup dry red wine such as Merlot or Cabernet Sauvignon
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the beef on all sides until deeply browned, about 2-3 minutes per side. Transfer the browned beef to the slow cooker.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the red wine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Let the wine simmer and reduce by half, about 2 minutes.
- Stir in the beef broth and tomato paste, whisking until smooth. Bring the mixture to a simmer, then pour it over the beef in the slow cooker.
- Add the thyme, rosemary, bay leaves, carrots, and celery to the slow cooker. Stir everything together gently to combine. Place the lid on the slow cooker.
- Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft.
- In the last 30 minutes of cooking, gently stir in the cubed potatoes.
- In the last 10 minutes of cooking, remove the bay leaves and stir in the frozen peas. They will warm through quickly from the residual heat.
- Taste the stew and adjust the seasoning with more salt and pepper. If you prefer a thicker gravy, mash a few of the potato cubes against the side of the slow cooker and stir them in.
- Serve hot, garnished with fresh parsley.
Notes
For a gluten-free version, use a gluten-free all-purpose flour blend or 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (slurry) added at the end to thicken. To make it without wine, substitute with an additional cup of beef broth mixed with 1 tablespoon of balsamic vinegar. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.