Description

A hearty, comforting slow cooker beef stew featuring tender chuck roast and root vegetables. This recipe requires minimal prep time and delivers restaurant-quality flavor with a set-it-and-forget-it convenience.

Ingredients

Scale

3 pounds beef chuck roast, cut into 2-inch cubes
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tablespoons tomato paste
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
1 tablespoon Worcestershire sauce
4 large carrots, chopped into 1-inch chunks
2 large russet or Yukon Gold potatoes, cubed
2 medium parsnips, peeled and cubed
1 cup green beans, chopped
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

Pat beef cubes dry with paper towels and toss with flour, salt, and pepper until evenly coated.
Heat vegetable oil in a large skillet over medium-high heat. Sear beef in batches for 2-3 minutes per side until deeply browned. Transfer seared beef to the slow cooker.
In the same skillet, sauté diced onion for 3-4 minutes until softened. Add garlic and cook for 1 minute. Add tomato paste and cook for another minute.
Deglaze the skillet with red wine, scraping up brown bits. Simmer for 30 seconds, then pour over the beef in the slow cooker.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Stir to combine.
Add carrots, potatoes, and parsnips. Stir gently to submerge vegetables in liquid.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender.
During the last 30 minutes of cooking, add green beans. If the stew is too thin, stir in the cornstarch slurry and cook on HIGH for 15-20 minutes to thicken.
Remove bay leaves. Taste and adjust salt and pepper. Garnish with fresh parsley if desired and serve hot with crusty bread.

Notes

Do not skip searing the beef as it adds significant flavor. Cut vegetables evenly to ensure they cook at the same rate. Use low-sodium broth to control salt levels. If using frozen beef, thaw it first for proper searing. Potatoes may become grainy after freezing, but the stew freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with crusty b
Calories: 450
Sugar: 6
Sodium: 600
Fat: 22
Saturated Fat: 7
Carbohydrates: 30
Fiber: 5
Protein: 35

Keywords: slow cooker beef stew, beef stew recipe, comfort food, winter dinner, chuck roast, root vegetables, easy dinner, meal prep