Description
A hearty and comforting Mom’s Slow Cooker Beef Stew recipe that features tender beef chuck simmered low and slow with fresh vegetables in a rich red wine and beef broth base, finished with a savory thickened sauce and vibrant peas. Perfect for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
- Freshly ground salt and pepper
- 1 ½ cups beef broth (or beef bone broth)
- 1 cup dry red wine (or sub extra beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- Lots of freshly ground black pepper
- 6 garlic cloves, minced
- 1 large yellow onion, cut into chunks
- 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
- 1 pound Yukon gold potatoes, diced into ½ inch cubes
- ¼ cup all purpose flour (or sub all purpose gluten free flour)
- 1 cup frozen peas
Instructions
- Brown the Beef: Add 1 tablespoon olive oil to a large skillet and heat over medium-high heat. Season beef pieces with salt and pepper. Brown the beef in batches to ensure a proper sear, about 5 minutes per batch. Transfer browned beef to a large 6 or 8-quart slow cooker.
- Combine Ingredients in Slow Cooker: Pour beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, dried thyme, salt, and pepper over the beef in the slow cooker. Stir to combine. Add minced garlic, onion chunks, sliced carrots, and diced potatoes. Cover the slow cooker.
- Cook Low and Slow: Cook on low for 7-8 hours or on high for 4-5 hours. Low and slow cooking is preferred for tender beef and well-developed flavors.
- Thicken the Stew: Remove 1 cup of beef broth from slow cooker and place in a medium bowl. Whisk in ¼ cup flour until smooth and lump-free. Stir this mixture back into the slow cooker. Add frozen peas.
- Final Simmer: Cook uncovered on HIGH for 10-15 more minutes until the stew thickens to desired consistency. If too thick, add extra beef broth to adjust thickness.
- Serve: Serve immediately with toasted French bread, mashed potatoes, cornbread, crackers, or biscuits. Enjoy the hearty stew that serves about 6 people.
Notes
- For gluten free option, substitute all purpose flour with gluten free flour.
- Using dry red wine adds depth of flavor but can be replaced with additional beef broth if preferred.
- Browning beef in batches is important to avoid steaming and ensures rich flavor.
- Adjust seasoning with salt and pepper after cooking if needed.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
