Description

This Slow Cooker Beef Stew recipe offers a hearty and comforting meal, featuring tender chunks of chuck roast slowly cooked with fresh vegetables, red wine, and aromatic herbs. The beef is first seared for rich flavor, then simmered to perfection in a slow cooker, resulting in a delicious, fall-apart tender stew perfect for chilly days.

Ingredients

Scale

Beef and Seasoning

2 pounds chuck roast, cut into 1-inch chunks
1/4 cup all-purpose flour
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 medium white onion, chopped
3 stalks celery, chopped
2 medium parsnips, peeled and chopped
4 medium carrots, peeled and chopped
1 pound new potatoes, halved
3 cloves garlic, quartered
2 bay leaves

Liquids and Thickeners

1 cup dry red wine (e.g., Cabernet Sauvignon)
4 cups beef stock
2 tablespoons cornstarch
2 tablespoons water

Garnish

Chopped fresh parsley leaves

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Instructions

Brown the beef: In a medium bowl, toss the chuck roast chunks with flour, salt, and black pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat. When the oil is hot but not smoking, add half the beef and sear undisturbed for 3 to 4 minutes per side until browned. Transfer to a bowl and repeat with the remaining beef.
Deglaze the skillet: Reduce heat to medium-low and add chopped onions. Cook, stirring frequently, for about 2 minutes until slightly softened. Pour in the red wine and use a wooden spatula to scrape up any browned bits from the skillet, incorporating them into the wine and onions.
Cook the stew in the slow cooker: Add chopped celery, parsnips, carrots, potatoes, garlic, bay leaves, and beef stock to a large slow cooker. Place the browned beef and the onion-red wine mixture into the slow cooker. Cover and cook on high for 5 to 6 hours or on low for 8 hours until the beef is tender and vegetables are cooked through.
Thicken the stew: Once the beef is fall-apart tender, taste the stew and adjust seasoning with additional salt and black pepper if needed. Mix cornstarch and water in a small bowl and stir into the stew. Continue stirring for 1 to 2 minutes until the stew thickens slightly.
Serve the stew: Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot for a comforting meal. Refrigerate leftovers up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water before serving.

Notes

If avoiding wine, substitute with beef stock and a splash of red wine vinegar for acidity when deglazing the skillet.
The stew can be cooked on either high or low setting on the slow cooker; adjust time accordingly for preferred tenderness.
Leftovers freeze well; thaw in the refrigerator overnight before reheating gently on stovetop.
Add extra salt and pepper at the end as flavors deepen during cooking.
Use a heavy-bottomed skillet like cast iron for best browning results when searing beef.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 570mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 32g
Cholesterol: 90mg