slow cooker beef stew with potatoes

Ingredients

• 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)

• 3 tbsp cornstarch
• 3 tbsp cold water
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

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

1. 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.
2. 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.
3. 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)

1. 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.
2. 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)

1. 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.
2. 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.
3. 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)

1. 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.
2. 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.
3. Serve: Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or over a bed of creamy mashed potatoes.

Nutrition

Calories: 485 kcal · Protein: 38 g · Fat: 22 g · Carbohydrates: 28 g · Saturated Fat: 8 g · Fiber: 4 g · Sugar: 6 g · Sodium: 620 mg