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Slow Cooker Fall-Apart Tender Beef Stew with Red Wine & Herbs

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 generous bowls
Calories: 485
Ingredients Method Nutrition

Ingredients
  

The Beef & Sear
  • 2.5 lbs (1.1kg) beef chuck roast trimmed of excess surface fat and cut into 1.5-inch cubes
  • 3 tbsp all-purpose flour for dusting beef
  • 1 1/2 tsp kosher salt plus more to taste
  • 1 tsp freshly cracked black pepper
  • 2 tbsp avocado oil or olive oil for searing
The Rich Red Wine Braising Gravy
  • 1 medium yellow onion chopped into 1/2-inch pieces
  • 4 cloves garlic minced
  • 2 tbsp tomato paste for rich umami depth
  • 1 cup (240ml) dry red wine such as Cabernet Sauvignon or Pinot Noir
  • 3 cups (720ml) rich low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 whole dried bay leaves
  • 4 sprigs fresh thyme plus 1 sprig fresh rosemary, tied with twine
Vegetables & Finishing
  • 1 lb (450g) baby Yukon gold potatoes scrubbed and halved
  • 4 large carrots peeled and cut into 1-inch diagonal chunks
  • 3 stalks celery sliced into 1/2-inch pieces
  • 1 cup (150g) frozen sweet green peas thawed, added at the end
  • 2 tbsp cornstarch whisked with 2 tbsp cold water (slurry)
  • 2 tbsp fresh flat-leaf parsley finely chopped for serving

Method
 

Season & Hard Sear the Beef
  1. Pat the beef chuck cubes completely dry with paper towels. In a large bowl, toss the beef with the flour, kosher salt, and cracked black pepper until evenly coated.
  2. Heat 2 tablespoons of oil in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering. Working in batches to avoid crowding the pan, sear the beef cubes for 2 to 3 minutes per side until a deep, dark golden-brown crust forms. Transfer seared beef directly into the slow cooker insert.
Deglaze & Build the Aromatics
  1. Lower skillet heat to medium. Add the diced onion and celery, sautéing for 2 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and brick-red.
  2. Pour in the dry red wine, using a wooden spoon to vigorously scrape up all the flavorful browned fond stuck to the bottom of the skillet. Let the wine simmer for 2 minutes to cook off alcohol, then pour the entire pan contents over the beef in the slow cooker.
Slow Cook to Fall-Apart Perfection
  1. Add the halved baby potatoes, carrot chunks, beef broth, Worcestershire sauce, bay leaves, and the herb bundle (thyme and rosemary) into the slow cooker. Stir gently to distribute liquid.
  2. Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours), until the beef chuck is completely fall-apart tender when pierced with a fork and the root vegetables are soft and sweet.
Thicken & Finish
  1. Discard the bay leaves and herb stems. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water. Stir the slurry into the bubbling stew along with the sweet green peas.
  2. Cover and cook on HIGH for an additional 15 minutes until the gravy turns rich, velvety, and glossy.
  3. Taste and adjust salt and pepper if needed. Ladle into deep wide bowls, garnish with freshly chopped parsley and fresh thyme leaves, and serve piping hot with thick crusty bread!

Nutrition

Calories: 485kcalCarbohydrates: 28gProtein: 42gFat: 21gSaturated Fat: 8gCholesterol: 115mgSodium: 680mgPotassium: 980mgFiber: 5gSugar: 4gVitamin A: 310000IUVitamin C: 19.8mgCalcium: 650mgIron: 0.9mg

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