Description

A rich, hearty, and hands-off slow cooker beef stew that uses chuck roast and root vegetables. Perfect for busy weeknights, this recipe requires minimal prep and cleanup while delivering maximum comfort food flavor.

Ingredients

Scale

2–3 pounds beef chuck roast, cut into 1.5-inch cubes
2 tablespoons flour
Salt and pepper to taste
2 medium yellow onions, chopped
4 large carrots, peeled and chopped into 1-inch chunks
1.5 pounds potatoes (Yukon Gold recommended), peeled and cubed
2 stalks celery, chopped
4–5 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
32 oz (4 cups) beef broth (low-sodium recommended)
½ cup dry red wine (Cabernet, Merlot, or Pinot Noir)

Instructions

Pat the beef cubes dry with paper towels and toss them in a large bowl with the flour, salt, and pepper until well coated.
Place the coated beef at the bottom of a 4-6 quart slow cooker.
Layer the chopped onions, carrots, potatoes, and celery on top of the beef.
Sprinkle the minced garlic, dried thyme, bay leaves, and Worcestershire sauce over the vegetables.
Pour in the beef broth and red wine. Stir gently to combine, ensuring bay leaves are submerged.
Cover and cook on LOW for 6-8 hours (or HIGH for 3-4 hours if short on time).
About 30 minutes before serving, check for tenderness. If the stew is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry.
Stir the slurry into the pot, cover, and cook on HIGH for another 15-20 minutes until thickened.
Remove bay leaves, taste, and adjust salt and pepper as needed.
Serve hot with crusty bread or over mashed potatoes.

Notes

For best results, use beef chuck roast as leaner cuts will be tough. If you don’t drink alcohol, substitute the red wine with extra beef broth and a splash of balsamic vinegar. To make it gluten-free, use gluten-free flour or skip the flour and rely on a cornstarch slurry at the end. Potatoes may become grainy after freezing, but the stew remains delicious.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sodium: 650
Fat: 18
Carbohydrates: 30
Fiber: 4
Protein: 25

Keywords: crockpot beef stew, slow cooker dinner, weeknight dinner, comfort food, beef stew recipe, easy stew, root vegetable stew