Description

A simple, set-it-and-forget-it slow cooker beef stew featuring tender chuck roast, Yukon Gold potatoes, and carrots. This one-pot meal requires zero active cooking time and delivers rich, deep flavor without the need for searing or complex techniques.

Ingredients

Scale

2–3 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon all-purpose flour
Salt and black pepper to taste
1 large yellow onion, chopped
4 large carrots, peeled and cut into 1-inch chunks
1.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
4 cloves garlic, minced
32 oz beef broth (low-sodium)
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 cup frozen peas (optional, added in last 30 minutes)

Instructions

Cut the beef chuck roast into uniform 1.5-inch cubes. Place in a large bowl and toss with 1 tablespoon of flour, salt, and pepper until lightly coated.
Peel and chop the potatoes, carrots, and onion. Mince the garlic.
Layer the chopped onions, carrots, and potatoes at the bottom of the slow cooker insert to protect them from direct heat.
Place the seasoned beef cubes on top of the vegetables.
In a separate bowl, whisk together the beef broth, red wine, tomato paste, dried thyme, dried rosemary, and bay leaf.
Pour the liquid mixture over the beef and vegetables. Ensure the beef is mostly submerged; add a splash of water or broth if needed.
Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. LOW is preferred for maximum tenderness.
Check the beef for tenderness with a fork. If tough, cook for another 30 minutes. Taste and adjust seasoning with salt and pepper.
If adding frozen peas, stir them in during the last 15-30 minutes of cooking.
If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew. Cook on HIGH for 15-20 minutes to thicken, or mash some of the vegetables and stir them back in.
Remove the bay leaf before serving. Garnish with fresh parsley if desired and serve with crusty bread.

Notes

Do not use lean round steak as it will dry out; chuck roast is essential for tenderness. Yukon Gold potatoes hold their shape better than Russets in slow cookers. For a gluten-free version, omit the flour coating or use a gluten-free flour blend. The stew freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with crusty b
Calories: 380
Sugar: 4
Sodium: 650
Fat: 14
Saturated Fat: 5
Carbohydrates: 25
Fiber: 3
Protein: 35

Keywords: crockpot beef stew, slow cooker stew, one pot meal, beef stew recipe, tender beef stew, easy dinner, winter comfort food