Description
Classic comfort food made easy! This hearty beef stew simmers in red wine, garlic, and herbs for melt-in-your-mouth beef, tender veggies, and rich flavor.
Ingredients
1 tablespoon olive oil
3 pounds beef chuck, trimmed and cut into 1-inch pieces (yields ~2½ pounds)
Freshly ground salt and pepper, to taste
1½ cups beef broth (or beef bone broth)
1 cup dry red wine (or substitute with additional broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and sliced diagonally into ½-inch pieces
1 pound Yukon gold potatoes, diced into ½-inch cubes
¼ cup all-purpose flour (or gluten-free all-purpose flour)
1 cup frozen peas
Instructions
Heat olive oil in a large skillet over medium-high heat.
Sear beef in batches until browned (about 5 minutes per batch), seasoning with salt and pepper. Transfer to a 6 or 8-quart slow cooker.
Add broth, red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper. Stir to combine.
Stir in garlic, onions, carrots, and potatoes. Cover and cook on low for 7–8 hours or high for 4–5 hours.
When done, remove 1 cup of liquid from the slow cooker. Whisk it with flour in a separate bowl until smooth. Stir back into the stew.
Add frozen peas and cook uncovered on HIGH for 10–15 minutes, until thickened.
Serve warm with bread, biscuits, or crackers.
Notes
Swap red wine with extra broth for an alcohol-free version.
Store leftovers in the fridge for up to 3–4 days. Reheat in the microwave or on the stovetop.
To freeze: Cool completely, transfer to freezer-safe container, and freeze for up to 3 months. Thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner, Main Course, Comfort Food
- Method: Slow Cooker, Searing, Simmering
- Cuisine: American
