Description
A hearty and flavorful slow cooker beef stew made with tender beef chuck, pearl onions, baby carrots, and potatoes simmered in a rich red wine and beef broth sauce infused with rosemary, thyme, and bay leaves. Perfect for an easy and comforting meal that’s freezer-friendly and versatile with vegetable and herb variations.
Ingredients
Scale
Meat and Seasonings
- 43 oz boneless beef chuck
- 1/2 Tbsp salt
- 1 tsp black pepper
- 3 Tbsp olive oil or another neutral cooking oil
- 0.74 oz all-purpose flour 1/4 cup OR gluten-free AP flour
- 2 Tbsp Worcestershire sauce
Vegetables
- 12 oz pearl onions (aka baby onions) OR 2 medium onions
- 14.2 oz baby carrots OR 3 large carrots (cut into about 1.5-inch pieces)
- 16 oz baby potatoes OR red potatoes/yukon golds, cut into equal pieces
- 2 oz garlic 5 large cloves OR 1 head roasted garlic
Liquids & Herbs
- 2 cups dry red wine like Cabernet Sauvignon, Merlot, Zinfandel, Pinot Noir, Shiraz, etc.
- 4 cups beef broth or use enough stock cubes for 4 cups of water
- 2 bay leaves small
- 0.3 oz fresh rosemary 1 handful
- 1 tsp dry thyme or 3 tsp fresh
Finishing Touches
- 2 Tbsp butter added at the end to make it silky smooth (optional)
- parsley chopped, for serving (optional)
Instructions
- Prepare the Ingredients: Peel the garlic and onions and scrub the potatoes and carrots. If using larger vegetables, cut carrots into 1 ½-inch batons, potatoes into 1-inch pieces, and onions into thick wedges. Chop the beef into 1-inch cubes, removing any excess fat.
- Par-Cook the Meat and Vegetables: Heat oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown in a single layer, 1-2 minutes per side, ensuring no overcrowding to avoid steaming. Remove beef, then add onions and garlic, reduce heat to medium and cook until softened about 5 minutes. Stir in tomato paste and cook 1 minute more. Toss beef in flour, return to pan and stir well until flour dissolves.
- Transfer to Slow Cooker: Transfer pan contents to slow cooker. Add beef broth, red wine, thyme, rosemary, bay leaves, and Worcestershire sauce; stir to combine. Cover and cook on HIGH for 4 hours, adding carrots and potatoes halfway through cooking, or cook on LOW for 7-8 hours, adding vegetables midway to prevent them from becoming mushy.
- Finish and Serve: Before serving, remove bay leaves and rosemary stems. Stir in cold butter for a smooth finish. Garnish with fresh chopped parsley if desired. Serve warm and enjoy!
- Storage: Cool stew before storing leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave, adding beef broth if needed. Freeze cooled stew in freezer-safe containers for up to 3 months and thaw overnight before reheating.
Notes
- Brown the meat well to build deep, rich flavor.
- Deglazing the pan captures flavorful browned bits that enhance the stew.
- Avoid opening the slow cooker lid frequently to prevent heat loss and extended cooking time.
- Do not overfill the slow cooker; fill it only halfway to two-thirds for best results.
- Adjust seasoning at the end as needed with salt, soy sauce, vinegar, lemon juice, or a pinch of sugar to balance flavors.
- Skim excess grease or refrigerate and remove solidified fat before reheating for a leaner stew.
- Optional additions include dried mushrooms to add umami, extra vegetables like celery or parsnips, hearty greens like kale added near the end, or white beans for more protein.
- Add a splash of vinegar or lemon juice before serving to brighten flavors.
- Try spices like smoked paprika or herb blends such as Herbs de Provence for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
