Slow Cooked Beef Stew (Printable Version)

Tender beef and root vegetables simmered slowly in a rich, savory broth for comforting warmth.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1½-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth
09 - 1 cup dry red wine (optional)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce

→ Seasonings & Herbs

12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
15 - Salt and black pepper, to taste

→ Thickener

16 - 2 tbsp all-purpose flour (or gluten-free flour)

→ Fats

17 - 2 tbsp olive oil

# Directions:

01 - Pat beef cubes dry with paper towels and season with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides, then transfer to slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - Whisk flour with ½ cup beef broth in a small bowl until smooth, then add to slow cooker.
05 - Add remaining beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir to combine evenly.
06 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is tender and vegetables are cooked through.
07 - Remove bay leaves, stir in frozen peas, and cook for an additional 10 minutes.
08 - Taste and adjust seasoning with salt and black pepper as needed. Serve hot.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, no hovering required.
  • The beef becomes so tender it falls apart at the slightest nudge of a spoon.
  • Leftovers somehow taste even better the next day, soaking up all that deep, savory flavor.
02 -
  • Searing the beef is not optional, those browned bits create the deep flavor that makes this stew taste like it's been simmering all day in a French kitchen.
  • If your stew looks too thin near the end, take the lid off for the last 30 minutes to let some liquid evaporate and concentrate the flavors.
  • Always remove the bay leaves before serving, they've done their job and biting into one is unpleasant.
03 -
  • Use a 6-quart or larger slow cooker to give everything room to cook evenly without overflowing.
  • If you don't have red wine, a splash of balsamic vinegar mixed with extra broth gives a similar depth.
  • Let the stew rest for 10 minutes after cooking, the flavors settle and the broth thickens just a bit more.

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