Description

This easy slow cooker beef stew recipe features tender chunks of beef chuck simmered with pearl onions, baby carrots, and potatoes in a rich broth of red wine and beef stock, infused with fresh herbs and a touch of Worcestershire sauce. Perfectly slow-cooked to develop deep, hearty flavors, it’s an ideal comforting meal for any occasion.

Ingredients

Scale

Beef and Vegetables

43 oz boneless beef chuck
1/2 Tbsp salt
1 tsp black pepper
12 oz pearl onions (baby onions) OR 2 medium onions
14.2 oz baby carrots OR 3 large carrots, cut into 1.5-inch pieces
16 oz baby potatoes OR red potatoes/Yukon Gold, cut into 1-inch pieces
2 oz garlic (5 large cloves) OR 1 head roasted garlic

Liquids and Seasonings

3 Tbsp olive oil or neutral cooking oil
1 oz tomato paste (2 Tbsp) OR 6 Tbsp tomato sauce/passata
2 Tbsp Worcestershire sauce
0.74 oz all-purpose flour (1/4 cup) OR gluten-free all-purpose flour
2 cups dry red wine (Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.)
4 cups beef broth or enough stock cubes for 4 cups of water
2 small bay leaves
0.3 oz fresh rosemary (1 handful)
1 tsp dry thyme OR 3 tsp fresh thyme

Finishing and Garnish

2 Tbsp butter (optional, for a silky finish)
Parsley, chopped for serving (optional)

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Instructions

Prepare the Ingredients: Peel the garlic and onions, scrub the potatoes and carrots. If using large vegetables, cut carrots into 1.5-inch batons, potatoes into 1-inch pieces, and onions into thick wedges. Chop beef into 1-inch cubes, trimming excess fat.
Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Brown beef pieces in a single layer for 1-2 minutes per side until a deep crust forms, avoiding overcrowding. Remove beef and add onions and garlic to skillet on medium heat, cooking until softened (~5 minutes). Stir in tomato paste and cook 1 more minute. Toss beef with flour, return to skillet, and stir until flour dissolves.
Transfer to Slow Cooker: Combine skillet contents with beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce in slow cooker. Mix well and cover with lid. Cook on HIGH for 4 hours or LOW for 7-8 hours, adding carrots and potatoes halfway through cooking to prevent mushiness.
Finish and Serve: Remove bay leaves and rosemary stems. Stir in butter for a smooth finish, if using. Garnish with chopped parsley. Serve hot and enjoy!
Storage Instructions: Let stew cool and store leftovers in an airtight container refrigerated up to 4 days. Reheat gently on stovetop over low heat or microwave in increments until warm, adding broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months; thaw overnight in fridge before reheating.

Notes

Brown the meat to develop deep, rich flavors.
Deglaze the pan to capture flavorful browned bits.
Avoid lifting the lid during cooking to maintain temperature; it adds 10-15 minutes per peek.
Don’t overfill the slow cooker; fill only halfway to two-thirds for best results.
Taste and adjust seasoning before serving—add salt, soy sauce, vinegar, lemon juice, or a pinch of sugar as desired.
Skim excess grease off the top or refrigerate to solidify fat for easy removal before reheating.
Enhance flavor with additions like dried mushrooms, caramelized onions, or smoked paprika.
Add hearty greens or beans for extra nutrients and protein.
Splash apple cider vinegar or balsamic vinegar before serving to brighten flavors.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 80 mg