Description
Slow Cooker Beef Stew is a warm and comforting dish that’s perfect for chilly evenings. This recipe combines tender chunks of beef with an array of vibrant vegetables, all simmered in a rich broth infused with red wine. It’s not just about nourishment; it’s an experience that brings families together, whether during a cozy dinner at home or a gathering with friends. With minimal prep and the magic of slow cooking, you can enjoy a meal bursting with flavor without spending hours in the kitchen. Ideal for leftovers, this hearty stew is bound to become a family favorite!
Ingredients
Scale
- 2 ½ pounds stew meat (chuck roast recommended)
- 1 cup cabernet sauvignon (or merlot)
- 4 cups beef broth
- 5 medium carrots (cut into 1-inch chunks)
- 1 lb baby Yukon gold potatoes (halved or quartered)
- 2 cups yellow onions (diced)
- 4 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- Frozen peas (for added color and sweetness)
Instructions
- Cut the beef into 1-inch cubes and season with black pepper, garlic salt, and celery salt. Toss with flour.
- Heat olive oil in a large skillet and brown the meat in batches; transfer to the slow cooker.
- Sauté onions and garlic in the same skillet until softened, deglaze with wine, then add to the slow cooker.
- Add remaining ingredients except peas to the slow cooker and stir.
- Cook on low for 7-8 hours or high for 3.5-4 hours until everything is tender.
- In the last 15 minutes of cooking, add frozen peas before serving.
- Prep Time: 20 minutes
- Cook Time: Low for 7 hours or High for 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg