Description
Tender Slow Cooker Beef Stew with fall-apart chuck roast, hearty Yukon gold potatoes, carrots, and peas in a rich savory broth. This easy crockpot recipe features pro techniques like searing beef for deep flavor and a butter swirl for silky finish. Perfect comfort food for chilly evenings!
Ingredients
2.5 lbs (1.1 kg) beef chuck roast, trimmed and cut into 1.5-inch cubes
2 tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
6 medium carrots (about 1 lb), cut into 1-inch chunks
1.5 lbs baby Yukon gold potatoes, halved or quartered
1 cup (240 ml) dry red wine (Cabernet or Merlot; substitute beef broth + 2 tbsp red wine vinegar)
4 cups (960 ml) low-sodium beef broth
3 tbsp tomato paste
2 tbsp Worcestershire sauce
2 beef bouillon cubes (or 2 tsp Better Than Bouillon)
3 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
1 cup frozen peas
3 tbsp cornstarch + 1/4 cup cold water (for slurry)
2 tbsp cold unsalted butter, cubed
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prep and Sear Beef: Pat beef dry. Season generously with 1 tsp salt and 1/2 tsp pepper. Toss with 1/4 cup flour in a bowl. Heat olive oil in a large skillet over medium-high. Brown beef in batches (45 seconds per side), avoiding overcrowding. Transfer to 6-quart slow cooker.
2.
3. Sauté Aromatics: Reduce skillet heat to medium. Add onion and cook 4-5 minutes until softened. Stir in garlic for 1 minute. Deglaze with a splash of wine, scraping browned bits. Add to slow cooker.
4.
5. Combine Ingredients: To the slow cooker, add carrots, potatoes, remaining wine, beef broth, tomato paste, Worcestershire, bouillon, thyme, and bay leaves. Stir gently. Cover and cook on low 7-8 hours or high 4 hours, until beef shreds easily and veggies are fork-tender.
6.
7. Finish the Stew: Stir in peas during last 15 minutes. Remove bay leaves and thyme sprigs. Mix cornstarch slurry and stir in; cook 20-30 more minutes on high to thicken. Off heat, stir in cold butter for glossy broth.
8.
9. Serve: Ladle into bowls. Garnish with parsley.
Notes
Pro Tips: Handle beef minimally after cubing to keep it juicy. Use Yukon gold potatoes; they resist mushiness. Raw beef works if rushed, but searing builds flavor.
Storage: Fridge up to 4 days. Freeze up to 3 months.
Substitutions: Red wine → beef broth + balsamic vinegar. Potatoes → red potatoes.
Stovetop: Follow steps 1-2, simmer covered 2-3 hours on low.
Nutrition per serving (1/8 recipe): 420 calories, 24g fat, 28g carbs, 32g protein, 6g fiber.
Equipment: 6-quart slow cooker recommended.
Keywords: slow cooker beef stew, crockpot beef stew, easy beef stew, best beef stew, chuck roast stew, hearty beef stew, tender beef crockpot recipe, beef stew recipe
- Prep Time: PT20M
- Cook Time: PT8H
- Category: Dinner, Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg