Description

A hearty, comforting beef stew perfected in the slow cooker. Tender chuck beef braised with potatoes, carrots, and celery in a rich wine and beef broth, finished with peas and a buttery kiss, all infused with thyme and bay leaves for a classics-tested flavor.

Ingredients

Scale

Beef and Seasonings

3 1/2 lb boneless chuck roast, trimmed and cut into 1 inch chunks
1 1/2 tsp kosher salt
1 tsp black pepper
1/3 cup all-purpose flour

Sauté & Flavor Base

3 tbsp olive oil (divided)

Aromatics

1 large yellow onion, chopped
4 cloves garlic, minced
3 tbsp tomato paste

Liquids

1 cup dry red wine
3 cups low-sodium beef broth
1 beef bouillon cube, crumbled
1 tbsp Worcestershire sauce

Vegetables

1 1/2 lb Yukon gold potatoes, cut into 1 1/2-inch chunks
4 medium carrots, cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces

Herbs & Finishing

2 bay leaves
4 sprigs fresh thyme
1 cup frozen peas
2 tbsp cold butter
Chopped parsley, for serving

Instructions

Season and dredge beef Season the beef chunks with salt and pepper, then toss with the flour to lightly coat all sides.
Sear the beef Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, then transfer to the Crockpot.
Cook aromatics In the same skillet, add the remaining tablespoon of oil and the chopped onion. Cook about 4 minutes until translucent and starting to brown.
Add garlic and paste Stir in minced garlic and tomato paste and cook for 1 minute to bloom the flavors.
Sauce and deglaze Pour in wine and scrape up any browned bits from the pan. Simmer until reduced by half, about 3–4 minutes.
Combine in slow cooker Pour the wine mixture into the Crockpot. Add beef broth, crumbled bouillon, Worcestershire sauce, bay leaves, and thyme.
Add vegetables Layer in the potatoes, carrots, and celery. Push them down into the liquid so they’re mostly submerged.
Cook Cover and cook on Low for 8 to 9 hours or on High for 6 to 7 hours, until the beef is fork-tender.
Finish Remove bay leaves and thyme stems. Stir in peas and cook for 10 minutes. Stir in butter until melted. Taste and season with salt and pepper as needed. Garnish with chopped parsley before serving.

Notes

For a thicker stew, whisk a little extra flour with cold water (slurry) and stir it into the Crockpot during the last 30 minutes of cooking.
Leftovers refrigerate well for up to 4 days; the flavors deepen after resting overnight.
Pair with crusty bread or a simple parsley rice for a complete meal.

Prep Time: 25 minutes
Cook Time: 8 hours 45 minutes
Category: Beef Stew
Method: Slow Cooking
Cuisine: American

Keywords: beef stew, slow cooker, crockpot, potatoes, carrots, celery, thyme, bay leaves, peas, wine, hearty