Description
What You’ll Need: Ingredients. Classic, hearty vegetables and chuck beef slow-cooked in a rich broth (with optional red wine) for a deeply flavorful, thick and chunky stew.
Ingredients
Units
Scale
Beef Stew Ingredients
- 1 lb lean chuck beef, cubed (room temperature)
- 1/4 cup all-purpose flour (for dredging)
- 2-3 Tbsp olive oil (for searing)
- 1 yellow onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 1/2 cup roasted bell peppers, chopped
- 2 potatoes, peeled and diced
- 2 cloves fresh garlic, minced
- 1 bay leaf
- 3 sprigs fresh thyme (or 2 tsp dried)
- 4 cups rich beef broth
- 1 cup dry red wine (optional) (Cabernet or Merlot)
- salt & freshly ground black pepper (to taste)
Instructions
- Prep & dredge beef: Pat beef dry with paper towels. Season generously with salt and pepper. Place flour in a shallow dish and lightly dredge beef cubes, shaking off excess.
- Brown for flavor: Heat olive oil in a large skillet over medium-high. Sear beef in batches without overcrowding until deeply browned on all sides; transfer to slow cooker.
- Load the slow cooker: Add onion, carrots, celery, roasted bell peppers, potatoes, and garlic to the cooker. Tuck in bay leaf and thyme.
- Add liquids & cook: Pour in beef broth and optional red wine. Stir gently to combine. Cover and cook on LOW 6–8 hours (best tenderness) or HIGH 3–4 hours.
- Finish & serve: Remove bay leaf and thyme stems. Taste and adjust salt/pepper. Ladle thick, chunky stew into bowls and serve hot.
Notes
Pro Tip: Longer LOW cooking yields the most tender beef. For an even thicker stew, mash a few potato cubes in the cooker during the last 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course, stew
- Cuisine: American
Nutrition
- Calories: 480
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 30
