Slow Cooker Beef Stew
Ingredients
- 1 tbsp olive oil
- 3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces
- Freshly ground salt and pepper
- 1-1/2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1/2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp salt
- Lots of freshly ground black pepper
- 6 garlic cloves, minced
- 1 large yellow onion, cut into chunks
- 4 large carrots, peeled and cut into 1/2-inch diagonal slices
- 1 pound yukon gold potatoes, diced into ½ inch cubes
- 1/4 cup all purpose flour
- 1 cup frozen peas
Instructions
- Add 1 tablespoon olive oil to a large skillet and place over medium-high heat. Add beef, season with salt and pepper, and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minutes per batch of meat. Transfer to a large 6 or 8-quart slow cooker.
- Next, add in beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots, and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef becomes really tender and the flavors have time to meld together.
- Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add frozen peas and cook uncovered on HIGH for 10-15 more minutes until the beef stew thickens up a bit. Serve immediately with toasted French bread, cornbread, crackers, or biscuits.
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