slow cooker beef stew with potatoes

• Prep Time: 20 minutes

• Cook Time: 7-8 hours on LOW or 4-5 hours on HIGH

• Total Time: 7 hours 20 minutes to 8 hours 20 minutes

• Intensity: Easy

• Servings: 6-8

• Cuisine: American, Comfort Food

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Ingredients

For the Stew:

• 3 lbs (1.3 kg) beef chuck roast, cut into 1.5-inch cubes

• 2 tbsp olive oil, divided

• 1 tsp salt

• 1 tsp black pepper

• 1 large yellow onion, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1.5 lbs (about 4-5 medium) Yukon Gold potatoes, cut into 1.5-inch chunks

• 4 large carrots, peeled and sliced into 1/2-inch rounds

• 3 ribs celery, sliced

• 4 cups low-sodium beef broth

• 1 cup dry red wine (such as Cabernet Sauvignon) or additional beef broth

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)

For the Slurry (to thicken at the end):

• 3 tbsp cornstarch

• 3 tbsp cold water

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Phase 1: Sear for Flavor (High Intensity – 10 mins)

While this step adds about 10 minutes of active work, it’s crucial. Searing the beef creates a deep, savory flavor that you simply cannot get by adding raw meat to the slow cooker.

1. Prepare the beef: Pat the beef cubes completely dry with paper towels. This is key to getting a good sear. Season generously with salt and pepper.

2. Sear in batches: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer. Do not overcrowd the pan. Sear for 3-4 minutes per side until a deep brown crust forms. Use tongs to transfer the seared beef to the slow cooker. Repeat with the remaining beef, adding more oil if needed.

Phase 2: Build the Base (Medium Intensity – 10 mins)

3. Sauté aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-4 minutes until softened, scraping up the browned bits (fond) from the bottom of the pan.

4. Bloom the tomato paste and garlic: Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.

Phase 3: Assemble the Slow Cooker (Low Intensity – 5 mins)

5. Deglaze the pan: Pour the red wine (or additional broth) into the skillet. Bring to a simmer, scraping the bottom to loosen any remaining browned bits. Let it simmer for 1 minute, then pour the entire mixture over the beef in the slow cooker.

6. Add remaining ingredients: Add the beef broth, Worcestershire sauce, potatoes, carrots, and celery to the slow cooker. Tuck in the bay leaves, thyme sprigs, and rosemary. Stir everything gently to combine.

7. Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fork-tender and shreds easily.

Phase 4: Finish and Thicken (Low Intensity – 5 mins)

8. Thicken the stew: In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. In the final 30 minutes of cooking, remove the lid and stir in the slurry. This will help the broth thicken into a rich, velvety gravy.

9. Final touch: Remove and discard the bay leaves and thyme stems. Taste the stew and add more salt and pepper if needed. Let it sit for 10-15 minutes before serving, as it will continue to thicken as it cools.

10. Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over a bed of creamy mashed potatoes.

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Nutritional Information (per serving)

Note: Nutritional information is an estimate and will vary based on the specific ingredients used. Calculated based on 8 servings.

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Recipe Card Summary

Ingredients

• 3 lbs beef chuck roast, cubed

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1.5 lbs Yukon Gold potatoes, chunked

• 4 carrots, sliced

• 3 celery ribs, sliced

• 4 cups low-sodium beef broth

• 1 cup red wine (optional)

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 3 sprigs fresh thyme

• 1 tbsp fresh rosemary

• 3 tbsp cornstarch + 3 tbsp cold water

Instructions

1. Sear beef in oil until browned. Transfer to slow cooker.

2. Sauté onion in same pan. Add garlic and tomato paste; cook 1 minute.

3. Deglaze with wine; pour over beef.

4. Add broth, Worcestershire, potatoes, carrots, celery, bay leaves, thyme, and rosemary to slow cooker.

5. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

6. Thicken by stirring in cornstarch slurry. Cook 30 more minutes.

7. Serve garnished with parsley.