Slow Cooker Beef Stew with Fresh Herbs
Warm up with our comforting slow cooker beef stew, simmered with red wine and fresh herbs for deep, rich flavor that tastes like it's been cooking all day. This classic beef stew recipe is easy to follow and yields tender beef and flavorful vegetables.
Ingredients
- 2 lbs Beef Chuck Roast cut into 1-inch cubes
- 2 tbsp Olive Oil
- 1 large Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 1 cup Dry Red Wine Cabernet Sauvignon, Merlot, or Pinot Noir
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 1.5 lbs Yukon Gold Potatoes peeled and cut into 1-inch cubes
- 2 sprigs of Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 Bay Leaf
- 1 tbsp Worcestershire Sauce
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef on all sides until browned.
- Add onion, carrots, and celery to the skillet and sauté until softened.
- Pour red wine into the skillet and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes.
- Transfer beef and vegetables to the slow cooker.
- Add beef broth, tomato paste, potatoes, thyme, rosemary, bay leaf, and Worcestershire sauce to the slow cooker. Season with salt and pepper.
- Stir to combine. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until beef is fork-tender.
- (Optional): In the last 30 minutes of cooking, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the stew.
- Remove bay leaf and herbs before serving. Serve hot.
Notes
- Searing the beef before adding it to the slow cooker is crucial for developing a richer flavor.
- For a thicker stew, mix a cornstarch slurry in the last 30 minutes.
- Store leftover stew in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
- Calories: 450
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 120mg
- Sodium: 500mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 5g
- Protein: 35g