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Slow Cooker Beef and Vegetable Stew

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A hearty, one-pot comfort food stew featuring tender chuck roast and vegetables, slow-cooked to perfection with rich flavors and a thick, savory gravy.

Ingredients

Scale
  • 2 pounds chuck roast, cut into 1.5-inch cubes
  • 32 ounces low-sodium beef broth
  • ½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and cut into chunks
  • 1.5 pounds Yukon Gold or Russet potatoes, cut into chunks
  • 2 stalks celery, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and black pepper to taste

Instructions

  1. Pat the cubed chuck roast dry with paper towels. In a large bowl, toss the beef cubes with 2 tablespoons of flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes for 2-3 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  3. In the same skillet, add the remaining tablespoon of butter. Sauté the diced onions and chopped celery for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Transfer this mixture to the slow cooker.
  4. In a measuring cup, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce. Pour this mixture over the beef and vegetables in the slow cooker and stir gently.
  5. Add the bay leaves and dried thyme. Toss in the chopped carrots and potatoes, ensuring they are mostly submerged in the liquid.
  6. Cover the slow cooker and cook on Low for 8 hours (or on High for 4-5 hours).
  7. After cooking, check for tenderness. Remove the bay leaves. Taste and adjust seasoning with salt and pepper. If the stew is too thin, leave the lid off on Low for the last 30 minutes to thicken.

Notes

Searing the beef is recommended to create a Maillard reaction for deeper flavor. If using frozen beef, thaw completely first. For a thicker gravy, remove the lid for the last 30 minutes or use a cornstarch slurry. The stew tastes better the next day as flavors meld.

Nutrition

Keywords: slow cooker, beef stew, comfort food, one pot meal, chuck roast, winter recipes, easy dinner

Find it online: https://cravemila.com/slow-cooker-beef-and-vegetable-stew-easy-1-pot-comfort-food/