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Slow Cooker Beef Stew with Tender Meat and Vegetables

Slow Cooker Beef Stew: 5 Secrets to Tender, Flavorful Meat

This foolproof Slow Cooker Beef Stew delivers restaurant-quality results with minimal effort. Featuring melt-in-your-mouth tender beef chuck, perfectly cooked vegetables, and rich, savory gravy, this recipe uses five game-changing secrets to transform simple ingredients into extraordinary comfort food. The extended slow cooking breaks down collagen for fork-tender meat while building deep, complex flavors that improve overnight. Perfect for busy weeknights, meal prep, or cozy family dinners.

  • Total Time: 7 hours 20 minutes
  • Yield: 6 servings

Ingredients

For the Beef:

  • 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

For the Vegetables:

  • 4 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 4 large carrots, peeled and cut into 1-inch rounds
  • 3 celery stalks, chopped into ½-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced

For the Liquid Base:

 

  • 3 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas (added in final 15 minutes)

Instructions

Step 1: Sear the Beef Heat olive oil in a large skillet over medium-high heat until shimmering. Toss beef cubes with flour, salt, and pepper. Working in batches, sear beef for 2-3 minutes per side until a deep golden-brown crust forms. Transfer seared beef to slow cooker.

Step 2: Build the Flavor Base In the same skillet, add diced onions and cook for 3-4 minutes until softened. Add garlic and tomato paste, stirring for 60 seconds. Pour in red wine to deglaze, scraping up browned bits. Reduce wine by half, then transfer to slow cooker.

Step 3: Layer the Vegetables Add potatoes, carrots, and celery to the slow cooker. Pour in beef broth and Worcestershire sauce. Add bay leaves, thyme, and rosemary. Liquid should come three-quarters up the ingredients.

Step 4: Slow Cook Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is fork-tender and shreds easily.

Step 5: Finish and Serve Stir in frozen peas during the final 15 minutes. Adjust seasoning with salt and pepper. If too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir into stew, and cook 10 more minutes. Remove bay leaves before serving.

Notes

Substitutions:

  • Replace potatoes with cauliflower or turnips for low-carb option
  • Use beef sirloin for leaner meat (reduce cooking time slightly)
  • Substitute red wine with additional broth plus 1 tablespoon balsamic vinegar
  • Use gluten-free flour or cornstarch for celiac-friendly version

Storage: Refrigerate in airtight containers for 3-4 days. Freeze for up to 3 months. Note: potatoes may become slightly grainy after freezing.

Pro Tips:

  • Don’t skip searing—it creates essential flavor depth
  • Cut vegetables into 1-1.5 inch pieces to prevent mushiness
  • Avoid opening lid during cooking—each peek adds 15-20 minutes
  • Flavors improve on day two as ingredients continue to meld

Find it online: https://juicymeatrecipes.com/slow-cooker-beef-stew/