Crockpot Beef Stew

Name: Crockpot Beef Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 –8 servings, about 14 cups
Ingredients: 2 ½ pounds boneless chuck roast; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ¼ cup white whole wheat flour; 3 tablespoons extra-virgin olive oil; 1 ½ cups dry red wine; 1 large yellow onion; 3 celery stalks; 2 cloves garlic; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 4 large carrots; 2 parsnips; ¾ pound red potatoes; 1 bay leaf; 3 sprigs fresh thyme; 3 to 4 cups low-sodium beef broth; 1 ½ cups fresh or frozen peas; fresh parsley

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Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
6 –8 servings, about 14 cups
Calories
463 kcal
Course
Main Course
Cuisine
American

Crockpot Beef Stew

Iris Warren

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This hearty crockpot beef stew features tender beef, potatoes, peas, and carrots cooked a rich gravy flavored with red wine. So easy too!

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Ingredients

Servings

2 ½ pounds boneless chuck roast
1 teaspoon kosher salt divided
½ teaspoon ground black pepper divided
¼ cup white whole wheat flour or all-purpose flour
3 tablespoons extra-virgin olive oil divided
1 ½ cups dry red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
1 large yellow onion
3 celery stalks
2 cloves garlic
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 large carrots
2 parsnips
¾ pound red potatoes about 2 medium
1 bay leaf
3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
3 to 4 cups low-sodium beef broth
1 ½ cups fresh or frozen peas no need to thaw
fresh parsley optional for serving

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Instructions

Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion and celery. Mince the garlic.
When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant.
While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, and thyme.
Slowly pour in 3 cups of beef broth.
Stir to roughly combine.
Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender.
Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.

Notes

TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 8), about 1 3/4 cups Calories 463kcal (23%) Carbohydrates 27g (9%) Protein 33g (66%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 98mg (33%) Potassium 1246mg (36%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 5414IU (108%) Vitamin C 26mg (29%) Calcium 73mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6–8 servings, about 14 cups

Amount Per Serving

Calories 463 kcal

% Daily Value*

Serving	1(of 8), about 1 3/4 cups
Calories	463kcal	23%
Carbohydrates	27g	9%
Protein	33g	66%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	98mg	33%
Potassium	1246mg	27%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	5414IU	108%
Vitamin C	26mg	29%
Calcium	73mg	7%
Iron	4mg	22%