This Slow Cooker Beef Stew is a classic, hearty dish perfect for chilly evenings. Featuring tender beef, root vegetables, and a rich, flavorful broth, it's a comforting meal that's both easy to prepare and satisfying. Ideal for busy days, as the slow cooker does most of the work.
1cupred wineoptional, can be replaced with extra beef broth
2tablespoonstomato paste
1teaspoondried thyme
Salt and pepperto taste
2tablespoonsall-purpose flour
3tablespoonsolive oil
1cupfrozen peas
2tablespoonschopped fresh parsleyfor garnish
Instructions
Prepare the Beef: Season the beef cubes with salt and pepper. Toss them with the flour until they are evenly coated.
Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides. Transfer the browned beef to the slow cooker.
Deglaze: Pour the red wine into the skillet, scraping up any browned bits from the bottom. Allow it to simmer for a minute, then pour it over the beef and vegetables in the slow cooker.
Combine Ingredients: Add the carrots, potatoes, beef broth, tomato paste, and thyme to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
Final Touches: About 15 minutes before serving, stir in the frozen peas. Adjust seasoning with salt and pepper if needed.
Serve: Garnish with fresh parsley before serving. Enjoy your stew with a side of crusty bread or over a bed of fluffy rice.
Notes
For a thicker stew, mix a tablespoon of cornstarch with water and stir it into the stew during the last 30 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
If you prefer a non-alcoholic version, substitute red wine with additional beef broth.
Feel free to add other vegetables like celery or mushrooms for added flavor and nutrition.