This hearty slow cooker beef stew recipe is packed with tender veggies, red wine, and aromatics for a comforting weeknight dinner.
Servings : 8servings
Prep Time 20 minutesmins
Cook Time 7 hourshrs40 minutesmins
Total Time 8 hourshrs
Ingredients
2tablespoonsolive oildivided
2 1/2poundsbeef chuck roast,cut into 2-inch pieces, fat trimmed off
1teaspoonsalt
1/2teaspoonblack pepper
3large carrots,peeled and cut into 1-inch pieces
3celery ribs,sliced
8ouncessliced mushrooms
1large yellow onion,sliced
3clovesgarlic,minced
1cupdry red wine
3tablespoonstomato paste
1tablespoonWorcestershire sauce
4cupslow-sodium beef broth,divided
2bay leaves
1sprig fresh thyme
FOR THE THICKENER
2tablespoonscornstarch
3tablespoonswater
1/4cupminced fresh parsley
Instructions
Place cut up beef in a large bowl and season with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add beef and sear until browned, 2 to 3 minutes per side. Depending on the size of your skillet, you might have to do this in batches, adding more olive oil if necessary.
Transfer the browned beef to a 6-quart slow cooker; arrange prepared carrots, celery, and mushrooms over the meat inside the slow cooker and set aside.
Heat the rest of the olive oil and sauté the onions for 3 minutes, or until softened.
Stir in the minced garlic and continue to sauté for 30 seconds, or until fragrant; transfer to the slow cooker.
Put the skillet back on the stove over medium-high heat and deglaze the pan with red wine. Scrape the bottom of the pan with a wooden spoon to get all the browned bits; cook for 1 minute.
Whisk in the tomato paste and Worcestershire sauce; cook for 30 seconds while whisking.
Slowly whisk in 2 cups of beef broth; cook for 1 minute.
Pour the prepared liquid over the beef and vegetables.
Stir in the remaining broth into the slow cooker and add bay leaves and thyme over the veggies.
Close with a lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours. Times may vary depending on how hot your slow cooker runs.
30 minutes before the beef stew is done cooking, make a slurry by whisking together 2 tablespoons of cornstarch with 3 tablespoons of water. Stir the slurry into the slow cooker, set to HIGH, and continue to cook for 30 minutes.
When done, taste for seasonings and adjust accordingly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.