Description
A hearty, slow-cooked beef stew made with chuck roast, root vegetables, and pantry staples. This recipe requires minimal active prep time and delivers tender, flavorful comfort food perfect for busy weeknights.
Ingredients
- 2–3 pounds (900g-1.4kg) chuck roast, cut into 1.5-2 inch cubes
- 2 large yellow onions, chopped
- 4–5 large carrots, peeled and chopped into thick chunks
- 1.5 pounds (700g) red potatoes, cubed
- 32 ounces (950ml) low-sodium beef broth
- 2 tablespoons tomato paste
- ½ cup (120ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 tablespoon oil (for searing)
Instructions
- Cut the chuck roast into 1.5 to 2-inch cubes. Pat dry with paper towels and toss with 2 tablespoons of flour, salt, and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the beef cubes in batches until a dark crust forms on all sides (2-3 minutes per side). Transfer browned meat to the slow cooker.
- In the same skillet, sauté onions and carrots for 3-4 minutes until softened. Add garlic and tomato paste, cooking for 1 more minute.
- Pour in the red wine to deglaze the pan, scraping up browned bits. Pour this mixture into the slow cooker along with beef broth, Worcestershire sauce, thyme, and bay leaf. Stir gently.
- Add the cubed potatoes to the slow cooker, ensuring they are mostly submerged in liquid.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours if in a rush).
- Remove the bay leaf. If the stew is too watery, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry, stir it in, and cook on HIGH for 30 more minutes to thicken.
- Taste and adjust salt and pepper. Serve hot with crusty bread, mashed potatoes, or egg noodles.
Notes
[‘Do not skip searing the meat; it creates the Maillard reaction for deep flavor.’, ‘Use low-sodium broth to control salt levels, as slow cookers concentrate flavors.’, ‘Add delicate vegetables like peas or zucchini in the last 30 minutes of cooking to prevent mushiness.’, ‘Leftovers taste better the next day and freeze well for up to 3 months.’, ‘If using high-sodium broth, taste before adding extra salt at the end.’]
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sodium: 650
- Fat: 18
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: slow cooker beef stew, chuck roast recipe, comfort food, easy dinner, one pot meal, winter recipes, meal prep