Slow Cooker Beef Stew
Hearty slow cooker beef stew with tender potatoes, carrots, and savory herbs, perfect comfort food for chilly nights.
Ingredients
- 1 ½ pounds chuck beef, cut into 1" cubes
- ¼ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 ribs celery, chopped
- 3 large carrots, sliced into rounds
- ½ cup frozen peas
- 6 Yukon gold potatoes, cut into bite-sized cubes
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ cup fresh parsley, chopped
- 2 tablespoons tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2½ cups beef broth
- ½ cup red wine
Instructions
- Add the cubed beef to a large bowl and toss with the flour until evenly coated.
- In a large cast-iron skillet over medium-high heat, add the olive oil and heat until shimmering.
- Carefully add the floured beef to the hot skillet and brown on all sides, about 4 to 6 minutes. Work in batches if needed to avoid overcrowding.
- Transfer the browned beef to the insert of a slow cooker.
- To the slow cooker, add the chopped celery, sliced carrots, frozen peas, cubed potatoes, chopped onion, and minced garlic.
- Add the bay leaves, dried thyme, chopped parsley, tomato paste, kosher salt, and black pepper.
- Pour in the beef broth and red wine. Stir gently to combine all the ingredients.
- Cover and cook on low for 8 hours or on high for 3 to 3 ½ hours, until the potatoes and beef are tender.
- Before serving, remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.