Crockpot Beef Stew with Red Wine Gravy
By Emma Collins
Prep
20 min
Cook
480 min
Total
500 min
Servings
8
Level
Easy
Make this 8-serving crockpot beef stew when you want dinner ready for now while having extra bowls for later in the week. I make with the full pot. I then let the slow cooker turn the beef chuck tender while the Yukon Gold potatoes hold together, while the red wine gravy thickens at the end.
I pat the beef dry plus work in several batches, waiting for a deep brown crust to form before it goes into the slow cooker, while the onion with celery soften in that very same skillet. Tomato paste with the addition of wine loosens every browned bit from the pan. I do not leave those bits behind because they contribute to the gravy having a darker color along with greater depth.
Cook on low for the longer window if your day permits it. The chuck has time to soften during which the cubes remain even from edge to center. Near the end, eliminate the bay leaves along with the thyme stems before adding in the slurry. Frozen peas need only the final 5 minutes in order for them to stay green in the bowl.
Serve it with crusty bread if you want something to swipe through the gravy, or put a simple green salad alongside it at dinner time. It is the slow cooker meal that I prepare when I have a desire for food that has been cooked ahead. I do enjoy the potato chunks that remain intact along with the beef, which can be cut easily with a spoon.
Why this recipe works
- An 8-serving yield provides a complete batch from the slow cooker, with sufficient stew available for multiple meals.
- Cook it on low when it is possible, while the beef receives a longer cooking window.
- Yukon Gold potatoes keep their form throughout the extended cooking process.
- They are truly ideal for those specific recipes that require this particular quality. Later portions do not, in fact, turn into mash without proper intervention.
- Thickened gravy clings to the beef plus vegetables, while warmed bowls feel substantial.
- Frozen peas go in during the cooking at the end. Their color stays clear in a portion that you heat in the future.
- A 6-quart slow cooker accommodates the whole batch without crowding the beef along with vegetables.
Ingredients
- •2 tbsp olive oil
- •3 lbs boneless beef chuck roast (cut into 1.5 to 2-inch cubes)
- •1 ½ tsp kosher salt (more to taste)
- •1 tsp black pepper (freshly ground)
- •1 yellow onion (large, chopped)
- •2 stalks celery (chopped)
- •4 cloves garlic (minced)
- •2 tbsp tomato paste
- •½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
- •4 cups beef broth (low-sodium)
- •2 tbsp Worcestershire sauce
- •1 ½ lbs Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- •4 carrots (medium, peeled and sliced into 1-inch rounds)
- •2 bay leaves
- •2 sprigs fresh thyme
- •1 cup frozen peas
- •3 tbsp cornstarch (for the slurry)
- •3 tbsp cold water (for the slurry)
Instructions
- 1
Pat the beef cubes dry with a paper towel and season them with the salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat.
- 3
Sear the beef in batches for 2-3 minutes per side, until a deep brown crust forms.
- 4
Transfer the browned beef to a 6-quart or larger slow cooker.
- 5
Add the onion and celery to the same skillet and cook for 4-5 minutes, until softened.
- 6
Add the garlic and cook for 1 more minute, until fragrant.
- 7
Stir in the tomato paste and cook for 1 minute.
- 8
Pour in the red wine, scrape the browned bits from the pan with a wooden spoon, and simmer until the wine reduces by half.
- 9
Stir the beef broth and Worcestershire sauce into the skillet.
- 10
Pour the skillet mixture over the beef in the slow cooker.
- 11
Add the potatoes, carrots, bay leaves, and thyme sprigs to the slow cooker, then stir gently.
- 12
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- 13
Remove the bay leaves and thyme stems.
- 14
Whisk the cornstarch and cold water together in a small bowl.
- 15
Stir the slurry into the stew.
- 16
Cover and cook on high for 20-30 minutes, until the gravy thickens.
- 17
Stir in the frozen peas during the last 5 minutes of cooking.
- 18
Taste and add more salt and pepper if needed before serving.
FAQ
Nutrition (per serving)
Calories
455
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
