Description
This savory slow-cooked beef stew is a hearty and comforting dish perfect for any occasion. Tender chunks of beef chuck roast are coated with flour, browned, and then slow-cooked with aromatic vegetables, herbs, red wine, and beef broth to create a rich, flavorful stew. Finished with fresh parsley, it’s a classic, satisfying meal that warms the soul.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1 tablespoon olive oil
Stew Base
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 onion, chopped
Vegetables
- 4 carrots, peeled and sliced
- 4 russet potatoes, peeled and cubed
- 2 stalks celery, sliced
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Coat the Beef: In a large bowl, season the beef cubes generously with salt and pepper. Add the all-purpose flour and toss thoroughly to coat each piece evenly for a nice crust during browning.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure each side is well-seared to develop flavor. Transfer the browned beef to the slow cooker.
- Sauté Aromatics: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-4 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for about one minute to deepen its flavor. Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom to incorporate into the sauce.
- Add Liquids and Herbs to Slow Cooker: Pour the wine and tomato paste mixture into the slow cooker over the beef. Add the beef broth, dried thyme, dried rosemary, and bay leaf to the slow cooker.
- Add Vegetables: Add the sliced carrots, cubed potatoes, and sliced celery to the slow cooker. Gently stir everything to combine all the ingredients evenly.
- Slow Cook the Stew: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and the vegetables are fully cooked and soft.
- Finish and Season: Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the hot stew garnished with freshly chopped parsley for a fresh, vibrant finish.
Notes
- For best flavor, brown the beef in batches to avoid overcrowding the pan.
- This stew can be made a day ahead; flavors will deepen overnight.
- Use a good-quality dry red wine for deglazing to enhance taste.
- Slow cooker times may vary; check for tender beef and cooked vegetables.
- Leftovers keep well in the refrigerator for 3-4 days and freeze nicely.
