Slow Cooker Beef Stew
Beef chuck, carrots, celery and potatoes cook in a rich, savory red wine and beef stock gravy. Brown the beef and reduce the wine first for deeper flavor.
By Cookin' Kitchen
- Total: 10 hours 20 minutes
- Servings: 6 servings
Recipe
Slow Cooker Beef Stew
Beef chuck, carrots, celery and potatoes cook in a rich, savory red wine and beef stock gravy. Brown the beef and reduce the wine first for deeper flavor.
Cookin' · https://cookin.club/recipes/slow-cooker-beef-stew
- Prep
- 20 minutes
- Cook
- 10 hours
- Total
- 10 hours 20 minutes
- Servings
- 6
Ingredients
For 6 servings
Thickened stew sauce
Stove to slow cooker
For the stew
To serve
Equipment
- Slow Cooker
- Rubber Spatula
- Whisk
- Large Non-Stick Pan
- Tongs
Instructions
Method
Step 1: Pour about 1 cup of the beef stock into the slow cooker with the flour and tomato paste. Mix with a rubber spatula until smooth and lump-free; the mixture will have a thin batter consistency. Pour in the remaining stock and mix. Whisk out any lumps if needed.
Step 2: Sprinkle the beef with the salt and pepper and toss to coat. Heat the oil in a large non-stick pan over high heat. Brown the beef well in 2 or 3 batches without crowding the pan. Transfer it straight to the slow cooker, leaving the fat behind.
Step 3: Add the onion to the pan and cook, stirring regularly, until softened. Add the garlic and cook for another 30 seconds, until golden and fragrant.
Step 4: Pour the wine slowly into the pan; it may sputter. Simmer rapidly, stirring occasionally, until reduced by about 75%, to around 1/2 cup. Pour the wine and onions into the slow cooker.
Step 5: Add the stock cube, Worcestershire sauce, bay leaves, thyme, the remaining salt and pepper. Stir well, then add the carrots, celery and potatoes. Stir again as best you can.
Step 6: Push any exposed beef under the liquid. Vegetables above the liquid will mostly be submerged as the meat and vegetables soften and the liquid level rises. Cook on LOW for 10 hours or HIGH for 6 hours, until the meat is fork-tender.
Step 7: Stir in the peas and leave for 2 minutes to thaw and heat through. Serve the stew over mashed potato.
Notes
For a gluten-free variation, replace the flour with a slurry of 1/4 cup cornstarch and 1/4 cup water. Stir it in with the peas, cover and cook on HIGH for 10 minutes or until thickened. Check that the Worcestershire sauce and beef stock cube are gluten-free.
To get ahead, assemble the stew in the slow cooker, refrigerate it, and start cooking it the next day. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 617 kcal
- Fat
- 28 g
- Saturated fat
- 11 g
- Carbohydrates
- 31 g
- Sugar
- 5 g
- Fiber
- 4 g
- Protein
- 47 g
- Sodium
- 1,133 mg
- Cholesterol
- 144 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This slow cooker beef stew has tender chunks of chuck and vegetables in a richly savory gravy. Browning the beef and reducing the red wine before it goes into the slow cooker build flavor into the sauce.
Serve the stew over mashed potatoes, with crusty bread, creamy mashed cauliflower, short pasta or rice.
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