Rich Crockpot Beef Stew
This Rich Crockpot Beef Stew features tender seared chuck roast slow-cooked with potatoes, carrots, red wine, and herbs in a deeply savory gravy. Finished with peas and a silky cornstarch slurry, it's the ultimate comforting one-pot meal for cold weather.
Equipment
- 6-quart slow cooker
- large skillet
- Large Mixing Bowl
- wooden spoon
- whisk for cornstarch slurry
- measuring cups and spoons
- chef's knife
- cutting board
Ingredients
- 3 lb boneless beef chuck roast, cut into 1½-inch cubes
- 1/3 cup all-purpose flour
- 2 tsp salt, divided
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 cup dry red wine (or 1 cup beef broth plus 1 tsp red wine vinegar)
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 1/2 lb Yukon Gold potatoes, cut into 1½-inch chunks
- 4 large carrots, cut into 1-inch pieces
- 2 bay leaves
- 1 tsp dried thyme
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 cup frozen peas
Instructions
- Toss the cubed beef chuck with the flour, 1 teaspoon salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Brown the beef in 2 to 3 batches for about 3 minutes per side until deeply browned. Transfer each batch to a 6-quart slow cooker.
- In the same skillet, cook the chopped onion for about 4 minutes until softened. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute until slightly darkened.
- Pour in the red wine and scrape up all the browned bits from the skillet. Simmer for 2 minutes, then pour the mixture over the beef in the slow cooker.
- Add the beef broth, Worcestershire sauce, potatoes, carrots, bay leaves, dried thyme, and remaining 1 teaspoon salt. Stir gently to combine.
- Cover and cook on LOW for 8 hours until the beef is fork-tender. Keep the lid closed throughout cooking.
- Whisk together the cornstarch and cold water until smooth. Stir the slurry and frozen peas into the stew.
- Cover and cook on HIGH for an additional 30 minutes until the gravy thickens. Remove the bay leaves, taste and adjust seasoning if needed, then serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor improves overnight. Freeze for up to 3 months, preferably before adding the peas. Thaw overnight in the refrigerator and reheat gently on the stovetop. If needed, thicken reheated stew with an additional 1 tablespoon cornstarch mixed with 1 tablespoon cold water.