Description
A classic and hearty Mom’s Slow Cooker Beef Stew featuring tender beef chuck, fresh vegetables, and a rich, flavorful broth slowly cooked to perfection. This comforting stew is perfect for family dinners and pairs wonderfully with toasted bread or biscuits.
Ingredients
Scale
Meat and Seasoning
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces
- Freshly ground salt and pepper, to taste
Broth & Flavorings
- 1 ½ cups beef broth (or beef bone broth)
- 1 cup dry red wine (or substitute extra beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Lots of freshly ground black pepper
Vegetables
- 6 garlic cloves, minced
- 1 large yellow onion, cut into chunks
- 4 large carrots (or 5 medium), peeled and cut into ½-inch diagonal slices
- 1 pound Yukon Gold potatoes, diced into ½ inch cubes
- 1 cup frozen peas
Thickening Agent
- ¼ cup all-purpose flour (or substitute gluten-free all-purpose flour)
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef chuck pieces with salt and pepper. Brown the beef in batches to avoid overcrowding, allowing about 5 minutes per batch for a nice sear. Transfer the browned beef to a large 6 or 8-quart slow cooker.
- Combine Broth and Flavorings: Into the slow cooker, add beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, dried thyme, salt, and freshly ground black pepper. Stir gently to combine all ingredients with the beef.
- Add Vegetables: Add minced garlic, onion chunks, carrots, and diced potatoes to the slow cooker. Cover with the lid.
- Slow Cook the Stew: Cook on low for 7-8 hours or on high for 4-5 hours. The low and slow method is preferred for tender beef and well-developed flavors.
- Thicken the Stew: Remove 1 cup of the beef broth from the slow cooker and place it into a medium bowl. Whisk in ¼ cup all-purpose flour until smooth and lump-free. Stir this mixture back into the slow cooker.
- Add Peas and Final Cook: Stir in 1 cup frozen peas. Cook uncovered on high for an additional 10-15 minutes until the stew thickens to your desired consistency.
- Serve: Serve the hot beef stew immediately with toasted French bread, cornbread, crackers, or biscuits.
Notes
- Feel free to substitute beef broth for the red wine if preferred.
- To store leftovers, keep in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.
- To freeze, cool stew completely and transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
