Prep Time: 20 minutes
Cook Time: 7-8 hours (Low) or 4-5 hours (High)
Total Time: 7 hours 20 minutes to 8 hours 20 minutes
Yield: 6-8 servings
Intensities (Recipe Difficulty & Effort)
To give you a clear picture of what to expect, here’s a breakdown of the “intensities” involved in this recipe:
Skill Level: Beginner to Intermediate. The techniques are simple—chopping vegetables and browning meat. The browning step adds a layer of complexity in flavor but is not strictly mandatory for a delicious result.
Hands-On Time Intensity: Low. The initial prep work takes about 20 minutes of active chopping and searing. After that, the slow cooker does all the heavy lifting with zero hands-on time.
Flavor Intensity: High. Thanks to the searing of the meat, the rich beef broth, red wine, and slow-cooked aromatics, this stew delivers a deep, complex, and profoundly savory flavor profile.
Aroma Intensity: Medium to High. While cooking, the scent of garlic, thyme, and simmering beef will fill your home, building anticipation for hours.
Ingredients
2 lbs (about 900g) beef chuck stew meat, cut into 1-inch cubes
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
3 tbsp all-purpose flour
2 tbsp olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, minced
3 tbsp tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Merlot—or substitute with extra beef broth)
4 cups low-sodium beef broth
1 lb (about 450g) baby Yukon Gold potatoes, halved or quartered
4 large carrots, peeled and cut into 1-inch chunks
2 ribs celery, chopped
3 sprigs fresh thyme (or 1 tsp dried)
2 sprigs fresh rosemary (or 1 tsp dried)
2 bay leaves
1 cup frozen peas, thawed (added at the end)
Fresh parsley, chopped, for garnish
Instructions
Step 1: Prep the Beef
Pat the beef cubes completely dry with paper towels. This is a crucial step for achieving a good sear. In a large bowl, toss the beef with 1 teaspoon of salt, 1/2 teaspoon of pepper, and the 3 tablespoons of flour until the meat is evenly coated.
Step 2: Sear the Meat (The Flavor Foundation)
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, add the beef in a single layer. Sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared beef to the slow cooker. Note: Searing is not mandatory for the stew to cook, but it is highly recommended as it builds a deep, savory flavor that you cannot achieve otherwise.
Step 3: Sauté the Aromatics
Reduce the skillet heat to medium. Add the remaining 1 tablespoon of olive oil, then add the chopped onion. Cook for 4-5 minutes until softened. Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until the tomato paste darkens slightly. This caramelizes the paste and removes any raw, tinny flavor.
Step 4: Deglaze the Pan
Pour the red wine into the skillet. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. These browned bits are packed with flavor. Let the wine simmer for 1-2 minutes, until it has reduced by about half.
Step 5: Assemble the Slow Cooker
Pour the wine mixture over the beef in the slow cooker. Add the beef broth, potatoes, carrots, celery, thyme, rosemary, and bay leaves. Stir to combine.
Step 6: Slow Cook
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the vegetables are easily pierced with a knife.
Step 7: Finish and Serve
In the last 10 minutes of cooking, remove and discard the bay leaves, thyme sprigs, and rosemary sprigs. Stir in the frozen peas. They will thaw quickly from the residual heat. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh parsley.
The Last of the Recipe (Chef’s Tips & Storage)
For the Best Results:
Don’t skip the sear. While it adds an extra step, searing the beef creates the Maillard reaction, which is responsible for the stew’s deep, rich, and umami-packed flavor.
Choose the right beef. Chuck roast is the ideal cut for slow cooking. It has a good amount of marbling (fat) that breaks down during the long cooking process, resulting in incredibly tender, melt-in-your-mouth meat. Lean cuts like sirloin can become tough and dry.
Cut vegetables evenly. Ensuring your potatoes and carrots are in similarly sized chunks guarantees they will all cook at the same rate, leaving you with perfectly tender—not mushy—vegetables.
Low and Slow is Best. If time allows, always opt for the Low setting. Cooking the stew on low for 7-8 hours allows the collagen in the beef to break down more gently, resulting in the most tender texture and the most developed flavor.
Storage & Leftovers:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor often improves after a day or two.
Freezer: This stew freezes beautifully. Cool it completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth or water if the stew has thickened too much upon standing.
Nutrition
Nutrition information is an estimate and is provided for one serving, based on 8 servings.
Nutrient Amount
Calories 385 kcal
Protein 32 g
Fat 16 g
– Saturated Fat 5 g
Carbohydrates 26 g
– Fiber 5 g
– Sugar 6 g
Sodium 620 mg
Cholesterol 95 mg
Iron 4.5 mg
Vitamin A 110% DV
Vitamin C 25% DV