Description
A hearty, tender beef stew made with chuck roast, red wine, and root vegetables, slow-cooked for deep flavor and convenience.
Ingredients
Scale
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 cup (240ml) dry red wine (Cabernet, Merlot, or Pinot Noir)
- 1 cup (240ml) low-sodium beef broth or bone broth
- 2 tbsp tomato paste
- 1 lb (450g) carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion (300g), chopped
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 2 bay leaves
- 1 lb (450g) Yukon Gold or Russet potatoes, cubed
- 2 tbsp all-purpose flour (divided)
- Salt and black pepper to taste
- 1 tbsp oil for searing
Instructions
- Pat beef cubes dry with paper towels and toss with 1 tablespoon of flour, salt, and pepper.
- Heat oil in a cast iron skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned. Transfer to slow cooker.
- In the same skillet, sauté onions for 2 minutes, then add garlic and cook for 30 seconds. Scrape up brown bits and add to slow cooker.
- Deglaze the skillet with red wine, scraping up remaining bits, and pour into the slow cooker.
- Add beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir to combine.
- Add carrots and potatoes to the slow cooker. Ensure liquid barely covers the ingredients.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until beef is fork-tender.
- If sauce is too thin, mix 1 tablespoon flour with 2 tablespoons cold water to make a slurry. Stir into stew and cook on HIGH for 30 minutes to thicken.
Notes
Searing the beef is non-negotiable for flavor depth. Use Yukon Gold potatoes to prevent mushiness. The stew freezes well for up to 3 months. If using Russets, 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: 1.5 cups stew + 1 sl
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: slow cooker beef stew, red wine stew, campfire recipe, comfort food, beef chuck roast, winter dinner