Description

A hearty, rich beef stew made in a slow cooker with seared chuck roast, root vegetables, and a deep, savory gravy. This recipe offers easy prep, freezer-friendly storage, and a comforting meal that tastes like it simmered all day.

Ingredients

Scale

3 pounds beef chuck roast, cut into 1.5-inch cubes
4 cups low-sodium beef broth
1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
6 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 1 tablespoon fresh)
2 bay leaves
Salt and black pepper, to taste
4 large carrots, chopped into 1-inch chunks
1.5 pounds Yukon Gold or Russet potatoes, peeled and cubed
1 large yellow onion, chopped into large chunks
1 cup frozen peas
2 tablespoons oil (for searing)
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

Prep ingredients: Chop onion, peel and cube potatoes, chop carrots, and mince garlic. Measure spices.
Sear the beef: Heat oil in a large skillet over medium-high heat. Pat beef dry, season with salt and pepper, and sear in batches until browned on all sides (5-7 minutes). Remove beef and set aside.
Deglaze the pan: Pour red wine and beef broth into the hot skillet. Scrape up brown bits from the bottom with a wooden spoon.
Build the stew: Add the deglazed liquid, tomato paste, Worcestershire sauce, thyme, bay leaves, and garlic to the slow cooker. Add the seared beef, onions, carrots, and potatoes. Pour in enough additional broth to barely cover ingredients.
Cook: Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours).
Thicken and finish: About 30 minutes before serving, remove bay leaves. If stew is thin, stir in cornstarch slurry and cook 15-20 minutes until thickened. Stir in frozen peas and heat through.
Serve: Serve immediately, optionally topped with fresh parsley or Parmesan cheese.

Notes

Do not skip searing the beef for better flavor. Use Yukon Gold potatoes to prevent mushiness. Add frozen peas at the end to keep them from turning to mush. The stew tastes better the next day after flavors meld. If using Russet potatoes, add them in the last 2 hours of cooking.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5
Sodium: 600
Fat: 20
Saturated Fat: 7
Carbohydrates: 30
Fiber: 4
Protein: 35

Keywords: slow cooker beef stew, easy dinner, comfort food, freezer friendly, weeknight meal, chuck roast recipe