Description
This easy slow cooker beef stew recipe features tender chunks of beef chuck cooked with pearl onions, baby carrots, and baby potatoes in a rich, savory broth made with red wine, beef broth, tomato paste, and aromatic herbs. Perfectly cooked in a slow cooker for deep flavors and a comforting, hearty meal.
Ingredients
Scale
Meat and Seasoning
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
Vegetables
- 12 oz pearl onions (or 2 medium onions)
- 14.2 oz baby carrots (or 3 large carrots cut into 1.5-inch pieces)
- 16 oz baby potatoes (or red potatoes/Yukon gold cut into 1-inch pieces)
- 2 oz garlic (5 large cloves or 1 head roasted garlic)
Liquids and Sauces
- 2 oz tomato paste (2 Tbsp) or 6 Tbsp tomato sauce/passata
- 2 Tbsp Worcestershire sauce
- 2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz)
- 4 cups beef broth
Herbs and Seasonings
- 2 bay leaves (small)
- 0.3 oz fresh rosemary (1 handful)
- 1 tsp dry thyme or 3 tsp fresh thyme
Other
- 0.74 oz all-purpose flour (1/4 cup) or gluten-free all-purpose flour
- 3 Tbsp olive oil or another neutral cooking oil
- 2 Tbsp butter (added at the end, optional)
- Parsley, chopped, for serving (optional)
Instructions
- Prepare the Ingredients: Peel the garlic and onions. Scrub the potatoes and carrots. If using larger vegetables, cut the carrots into 1 ½-inch batons, potatoes into 1-inch pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, trimming excess fat.
- Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper and brown in a single layer, 1-2 minutes per side, until a deep crust forms. Avoid overcrowding. Remove beef and add onions and garlic to the pan. Reduce heat to medium and cook until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute. Toss beef in flour then return to pan, stirring until flour dissolves.
- Transfer to Slow Cooker: Transfer pan contents to slow cooker. Add beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well.
- Slow Cook the Stew: Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Add carrots and potatoes halfway through cooking to prevent them from becoming mushy.
- Finish and Serve: Remove bay leaves and rosemary stems. Stir in cold butter for a silky finish if desired. Garnish with fresh parsley and serve.
- Storage: Cool leftovers and refrigerate in an airtight container up to 4 days. Reheat gently on stovetop or microwave. Freeze cooled stew in freezer-safe containers for up to 3 months; thaw overnight before reheating.
Notes
- Brown the meat well to build deep, rich flavor.
- Deglaze the pan to capture flavorful browned bits.
- Avoid lifting the lid during slow cooking to prevent heat loss and extended cooking time.
- Do not overfill the slow cooker; keep it up to 2/3 full for best results.
- Taste and adjust seasonings before serving (salt, acid like lemon or vinegar, or sweetness).
- If stew is greasy, skim fat from top or chill and remove solidified fat before reheating.
- Optional additions: dried mushrooms (rehydrated), other vegetables like celery, parsnips, winter squash, turnip, swede, green beans, or frozen peas added at end.
- Add hearty greens like kale or chard near end for extra nutrients without over-softening.
- Try adding beans for more protein.
- Caramelized onions can replace some pearl onions for deeper flavor.
- Brighten stew with a splash of apple cider vinegar, balsamic vinegar, or lemon juice before serving.
- Use herb blends like Herbs de Provence or add smoked paprika for subtle smoky taste.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
