Description
This Slow Cooker Beef Stew is a hearty and comforting meal that is perfect for a cozy night in. Tender chunks of beef, vegetables, and savory herbs simmer together in a rich broth for a delicious and satisfying dish.
Ingredients
Scale
Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
Vegetables:
- 4 carrots, peeled and chopped
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
Stew Base:
- 1/4 cup tomato paste
- 3 cups beef broth
- 1 cup dry red wine (or more broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
Finishing Touches:
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the Beef: Season beef with salt and pepper, then coat with flour.
- Brown the Beef: Brown beef in olive oil in a skillet, then transfer to the slow cooker.
- Add Ingredients: Combine carrots, potatoes, celery, onion, and garlic in the slow cooker. Stir in tomato paste, broth, wine, Worcestershire sauce, thyme, rosemary, and bay leaves.
- Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
- Finish: Add peas in the last 30 minutes of cooking. Adjust seasoning, remove bay leaves, and garnish with parsley before serving.
Notes
- For added flavor, deglaze the skillet with wine after browning beef and add to the slow cooker.
- Serve with warm biscuits or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 100 mg
