Description
A hearty, fork-tender beef and potato stew made in a slow cooker with fresh herbs, offering deep flavor and minimal active work for a comforting weeknight meal.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
- 3 cups low-sodium beef broth
- 1/2 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1.5 pounds Yukon Gold potatoes, peeled or unpeeled, cut into 1-inch chunks
- 3 large carrots, chopped into large chunks
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon paprika (smoked paprika optional)
- Salt and black pepper, to taste
- 1 tablespoon oil (for searing)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 1/4 cup heavy cream or sour cream (optional, for serving)
Instructions
- Pat the beef chuck roast dry and cut into 1.5-inch cubes. Season generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear beef cubes in a single layer for 2-3 minutes per side until browned. Transfer to the slow cooker.
- In the same skillet, sauté diced onions for 2-3 minutes until softened. Add minced garlic and paprika, cooking for 30 seconds. Stir in tomato paste and cook for 1 minute.
- Deglaze the skillet with red wine, scraping up brown bits. Simmer for 1 minute to cook off alcohol, then pour over the beef in the slow cooker.
- Add potatoes, carrots, beef broth, and herb sprigs to the slow cooker. Ensure liquid comes halfway up the ingredients. Stir gently.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours). Do not open the lid during the first 6 hours.
- Remove herb sprigs. If desired, stir in cornstarch slurry and cook on HIGH for 15 minutes to thicken. Adjust seasoning.
- Stir in heavy cream or sour cream if using. Garnish with fresh parsley or chives and serve hot with crusty bread.
Notes
Do not skip searing the beef for better flavor. Cut vegetables uniformly for even cooking. Fresh herbs are preferred over dried. The stew thickens as it cools and 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
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: slow cooker, beef stew, potato stew, comfort food, meal prep, one pot, chuck roast, easy dinner