Description
This comforting Mom’s Slow Cooker Beef Stew is a hearty and flavorful dish perfect for chilly days. Tender chunks of beef chuck are slow-cooked with aromatic vegetables and a rich broth infused with red wine, tomato paste, and savory seasonings. The stew is finished with a touch of flour for thickening and frozen peas for a pop of color and sweetness, making it an ideal comforting meal to serve with your favorite bread or biscuits.
Ingredients
Scale
Meat and Main Ingredients
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
- Freshly ground salt and pepper, to taste
- 1 ½ cups beef broth (or beef bone broth)
- 1 cup dry red wine (or substitute extra beef broth)
Seasonings and Sauces
- 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
- 6 garlic cloves, minced
Vegetables
- 1 large yellow onion, cut into chunks
- 4 large carrots (or 5 medium), peeled and cut into 1/2-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 all-purpose gluten free flour)
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef in batches to avoid overcrowding, cooking each batch for about 5 minutes until nicely seared. Transfer the browned beef to a large 6 or 8-quart slow cooker.
- Add Broth and Seasonings: Pour in the beef broth, dry red wine, tomato paste, Worcestershire sauce, and balsamic vinegar over the beef. Sprinkle in dried thyme, salt, and freshly ground black pepper. Stir everything together gently to combine the ingredients evenly with the beef.
- Add Vegetables and Cook: Add the minced garlic, chunked onion, sliced carrots, and diced potatoes into the slow cooker. Cover and cook the stew on low for 7-8 hours or on high for 4-5 hours. Slow and low cooking is preferred to ensure tender beef and well-developed flavors.
- Thicken the Stew: Remove 1 cup of liquid from the slow cooker and place it in a medium bowl. Whisk in ¼ cup flour until smooth with no lumps. Return the mixture to the slow cooker and stir to combine evenly.
- Final Cooking and Serve: Add the frozen peas to the slow cooker. Cook uncovered on HIGH for an additional 10-15 minutes until the stew thickens slightly. Serve immediately with toasted French bread, cornbread, crackers, or biscuits for a fulfilling meal.
Notes
- You can substitute beef broth for red wine if preferred.
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.
- To freeze, cool stew completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg
