Description

This hearty Mom’s Slow Cooker Beef Stew is a comforting, flavorful dish perfect for any day when you crave a warm, satisfying meal. Tender chunks of seared beef chuck slowly simmer with carrots, potatoes, garlic, and aromatic herbs in a rich red wine and beef broth base. Finished with peas and thickened to perfection, this stew offers a delicious home-cooked experience with minimal hands-on time.

Ingredients

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, to taste
1 ½ cups beef broth (or beef bone broth)
1 cup dry red wine (or substitute 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 substitute gluten free all-purpose flour)
1 cup frozen peas

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Instructions

Sear the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the beef pieces with salt and pepper. Add the beef to the skillet in batches, avoiding overcrowding, and sear each batch for about 5 minutes until nicely browned. Transfer the browned beef to a large 6 or 8-quart slow cooker.
Add Broth and Vegetables: Pour in the beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, dried thyme, salt, and freshly ground black pepper into the slow cooker. Stir everything together to combine well with the beef. Then add the minced garlic, onion chunks, sliced carrots, and diced Yukon Gold potatoes. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours to allow the beef to become tender and the flavors to meld.
Thicken Stew and Add Peas: Remove 1 cup of beef broth from the slow cooker and place it in a medium bowl. Whisk in ¼ cup of flour until smooth with no lumps. Stir this mixture back into the slow cooker. Add the frozen peas and cook uncovered on high for an additional 10-15 minutes until the stew thickens to your liking. If the stew becomes too thick, adjust with a splash more beef broth. Serve immediately with your choice of toasted French bread, mashed potatoes, cornbread, crackers, or biscuits.

Notes

Browning the beef in batches ensures a good sear and prevents steaming.
Cooking on low heat overnight gives the best tender texture and flavor blend.
Adjust thickness by adding more broth if necessary after flour thickening.
Substitute gluten free flour if needed to make the stew gluten free.
Serve with hearty sides like crusty bread or creamy mashed potatoes for a fuller meal.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American