Slow Cooker Beef Stew

A classic, slow-cooked beef stew is the ultimate comforting meal. When tougher cuts of beef like chuck roast simmer low and slow for hours in a rich broth, the connective tissue melts down into gelatin, making the meat melt-in-your-mouth tender while naturally thickening the savory sauce.

Ingredients

• The Protein: 2.5 to 3 lbs beef chuck roast, trimmed of excess hard fat and cut into uniform 1.5-inch chunks.
• The Sear: 1 tablespoon avocado oil or beef tallow.
• The Veggies:
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into bite-sized chunks.
  • 4 medium carrots, cut into thick rounds.
  • 1 large yellow onion, diced.
  • 3 cloves garlic, minced.
  • 1 cup frozen peas (added at the very end, optional).
• The Liquid & Aromatics:
  • 4 cups rich beef bone broth (or high-quality beef broth).
  • 1/2 cup dry red wine (optional; substitute extra broth plus 1 tablespoon Worcestershire sauce if preferred).
  • 2 tablespoons tomato paste (adds deep, savory umami).
  • 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme (or 1 tsp dried herbs).
  • 1 bay leaf.
• The Seasoning:
  • 1.5 teaspoons coarse salt.
  • 1 teaspoon freshly cracked black pepper.
  • 2 tablespoons all-purpose flour or cornstarch (mixed with a splash of water into a slurry to thicken the gravy at the end, if desired).

Step-by-Step Instructions

1. Sear the Beef (For Maximum Flavor)

1. Pat your beef chunks completely dry with paper towels and season them well with salt and pepper.
2. Heat your oil in a large skillet over high heat. Sear the beef chunks in batches for 2 to 3 minutes per side until a rich, golden-brown crust forms. Transfer the seared beef directly into your slow cooker. (Browning the meat builds the foundational depth of flavor).

2. Load the Slow Cooker

1. Add the chopped potatoes, carrots, and diced onions into the slow cooker around and over the beef.
2. In a small bowl, whisk together the beef broth, red wine, tomato paste, and minced garlic until smooth, then pour it over the meat and vegetables.
3. Tuck the fresh rosemary, thyme sprigs, and the bay leaf right into the center of the liquid.

3. Slow Cook Low and Slow

1. Cover the slow cooker with its lid and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours).
2. The long, gentle heat will tenderize the beef to perfection and soften the vegetables while infusing the broth.

4. Thicken and Finish

1. Remove and discard the spent herb sprigs and bay leaf.
2. If you prefer a thicker, glossier stew gravy, whisk your cornstarch (or flour) slurry into the hot liquid. Cover and let it cook on HIGH for another 15 to 20 minutes until the sauce thickens nicely.
3. Stir in the frozen peas during the last 5 minutes just to heat them through.

5. Serve