Description
A hearty, hands-off slow cooker beef stew featuring tender chuck roast and root vegetables. This recipe delivers rich flavor and fork-tender meat with a thick, gravy-like consistency, perfect for busy weeknights.
Ingredients
Scale
- 2–3 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 cups beef broth (low-sodium)
- ½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch chunks
- 1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch cubes
- 2 medium parsnips, peeled and chopped (optional)
- 3 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Salt and black pepper to taste
Instructions
- Prep the beef: Cut beef chuck roast into 1.5-inch cubes. Optionally, pat dry and sear in a hot skillet with oil for 2-3 minutes per side for added flavor.
- Layer the veggies: Place chopped onions, carrots, potatoes, parsnips, and celery in the bottom of a 6-quart slow cooker.
- Add beef and aromatics: Place beef cubes on top of vegetables. Sprinkle with dried thyme, rosemary, salt, and pepper. Add minced garlic and remaining onion. Pour in beef broth, red wine, tomato paste, and Worcestershire sauce. Stir gently to combine.
- Slow cook: Cover and cook on LOW for 7-8 hours. (If using HIGH, cook for 4-5 hours, though texture may vary).
- Thicken the gravy: About 30 minutes before serving, stir the cornstarch slurry into the stew. Replace lid and cook on HIGH for 30 minutes to thicken.
- Final touches: Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot.
Notes
For best results, use beef chuck roast as lean cuts will dry out. If you don’t drink wine, substitute with extra beef broth and a teaspoon of balsamic vinegar. The stew tastes better the next day as flavors meld. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: crockpot beef stew, slow cooker recipe, easy dinner, beef stew, root vegetables, comfort food, meal prep