Description

This Slow Cooker Beef Stew is a hearty and comforting dish featuring tender chuck roast simmered with aromatic vegetables in a rich beef stock and red wine base. Perfect for a cozy meal, this stew offers deep flavors developed through searing the beef and slow cooking to achieve fall-apart tenderness. It’s an easy-to-make recipe ideal for busy days and serves 6 to 8 people.

Ingredients

Scale

Beef and Coating

2 pounds chuck roast, cut into 1-inch chunks
1/4 cup all-purpose flour
1 teaspoon salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste

Vegetables and Aromatics

1 medium white onion, chopped
3 stalks celery, chopped
2 medium parsnips, peeled and chopped
4 medium carrots, peeled and chopped
1 pound new potatoes, halved
3 cloves garlic, quartered
2 bay leaves

Liquids and Thickening

2 tablespoons olive oil
1 cup dry red wine (e.g., Cabernet Sauvignon)
4 cups beef stock
2 tablespoons cornstarch
2 tablespoons water

Garnish

Chopped fresh parsley leaves

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Instructions

Prepare the Beef: In a medium bowl, combine the chuck roast chunks with all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat the beef pieces evenly with the flour mixture.
Brown the Beef: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Add half of the coated beef and sear without stirring for 3 to 4 minutes until browned on one side. Flip and brown the other side for 3 to 4 minutes. Transfer the browned beef to a bowl. Repeat with the remaining beef.
Deglaze the Skillet: Reduce heat to medium-low and add the chopped onion to the skillet. Cook for about 2 minutes, stirring frequently until softened. Pour in 1 cup dry red wine, scraping the browned bits from the skillet bottom with a wooden spatula to incorporate that flavor into the liquid.
Assemble in Slow Cooker: In a large slow cooker, add chopped celery, parsnips, carrots, potatoes, garlic cloves, bay leaves, and 4 cups beef stock. Add the browned beef and the onion and wine mixture from the skillet. Cover the slow cooker with the lid.
Cook the Stew: Cook on high for 5 to 6 hours or low for 8 hours, until the beef is fall-apart tender and vegetables are very soft.
Thicken the Stew: Once cooked, season to taste with additional salt and black pepper if needed. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Stir into the stew and cook for 1 to 2 minutes until the stew thickens slightly.
Serve: Ladle the beef stew into bowls and garnish with chopped fresh parsley leaves.
Storage and Reheating: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months in a freezer-safe container. Reheat gently on the stovetop with a splash of water for best results.

Notes

If you prefer not to use red wine, substitute beef stock with a splash of red wine vinegar to add acidity when deglazing the pan.
For thicker stew, adjust cornstarch slurry quantity as needed, but add gradually to avoid overly thick texture.
This stew freezes well and can be a great make-ahead meal option.
Use a heavy skillet, such as cast iron, for best searing results.

Nutrition

Serving Size: 1 cup (approx. 240g)
Calories: 350 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 85 mg