Ingredients
2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, sliced
4 medium potatoes, diced
3 cups beef broth
1 cup red wine (or additional broth)
1 cup diced tomatoes (canned)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tbsp all-purpose flour (for coating beef)
Instructions
1. Season beef cubes with salt, pepper, and coat lightly with flour. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, about 2–3 minutes per side, then transfer to the slow cooker.
2. Add onion, garlic, carrots, celery, and potatoes to the slow cooker.
3. In a bowl, mix beef broth, red wine (or extra broth), diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Pour over the ingredients in the slow cooker. Add bay leaves.
4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are soft.
5. Remove bay leaves, taste, and adjust seasoning. Serve hot, garnished with fresh parsley if desired.
Notes
For a thicker stew, stir in a slurry of 1 tbsp cornstarch and 2 tbsp water 30 minutes before serving.
Substitute red wine with grape juice or additional broth for a non-alcoholic version.
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg