Chuck beef in a slow cooker is one of the best arguments for low-and-slow cooking. Chuck is a tough cut, and 8 to 9 hours on LOW is what gets it fork-tender and deeply flavored. The Yukon Gold potatoes hold their shape without turning to mush. The carrots and celery cook right in the tomato-and-wine broth. Sear the beef cubes properly before they go into the slow cooker. I would not skip that, and I would not crowd the pan either.
Tossing the beef in flour first gives it a browned, savory crust, and the same flour thickens the braising liquid as everything cooks. The cup of red wine brings an acidity that broth alone cannot, so use something you would actually drink. Add the frozen peas in the last 15 minutes so they stay bright green and slightly firm. Serve with crusty bread, or over mashed potatoes if you want something more substantial. I could eat this every Sunday until spring.
Sear the Beef
Toss the beef cubes with flour, salt, and pepper until evenly coated. The flour creates a light crust that adds texture and helps thicken the stew as it cooks. Heat olive oil in a large skillet over high heat. Sear the beef in batches without crowding the pan, browning on all sides. This takes about 5 minutes per batch. Transfer the seared beef to a 6-quart slow cooker. In the same skillet, cook the diced onion for 3 minutes, then add the garlic and cook for 30 seconds. Deglaze the pan with red wine, scraping up all the browned bits. Pour everything into the slow cooker.
Add Vegetables and Broth
Add the potatoes, carrots, celery, diced tomatoes, tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir gently to combine everything. The liquid should almost cover the beef and vegetables. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours. The beef is done when it is fork-tender and the vegetables are soft but still holding their shape.
Finish with Peas
During the last 15 minutes of cooking, stir in the frozen peas. They need just enough time to heat through and turn bright green. Remove the bay leaves and taste the stew. Adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread or buttermilk biscuits to soak up the broth.
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Slow Cooker Beef Stew with Red Wine and Yukon Gold Potatoes
- Total Time: 540 minutes
- Yield: 6 servings
Description
Floured chuck beef seared in batches, then cooked with Yukon Gold potatoes, carrots, celery, tomatoes and red wine in a 6-quart slow cooker. Cook 8 to 9 hours on LOW or 5 to 6 on HIGH, and stir in frozen peas for the last 15 minutes.
Ingredients
- 2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 4 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup dry red wine
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- Toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over high heat. Sear the beef in batches, browning on all sides, about 5 minutes per batch. Transfer to a 6-quart slow cooker.
- In the same skillet, cook the onion for 3 minutes. Add garlic and cook 30 seconds. Deglaze with the red wine, scraping up the browned bits. Pour into the slow cooker.
- Add the potatoes, carrots, celery, diced tomatoes, tomato paste, beef broth, Worcestershire, thyme, and bay leaves to the slow cooker. Stir gently.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
- Stir in the frozen peas during the last 15 minutes of cooking. Remove the bay leaves. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh parsley.
Notes
- Tossing the beef in flour before searing creates a light crust that thickens the stew liquid as it cooks — it does double duty.
- Red wine is not mandatory, but it adds an acidity and depth that broth alone cannot match. Use whatever you would drink.
- Add the peas at the very end so they keep their bright color and slight snap instead of turning army green and mushy.
- Prep Time: 25 minutes
- Cook Time: 510 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6
- Sodium: 790
- Fat: 18
- Carbohydrates: 32
- Fiber: 5
- Protein: 38
- Cholesterol: 110
Frequently Asked Questions
Can I cook it on HIGH instead of LOW?
Yes. Cook on HIGH for 5 to 6 hours or on LOW for 8 to 9 hours. Either way it is done when the beef is fork-tender, and the peas go in for the last 15 minutes.
Do I really have to sear the beef first?
I would not skip it. Toss the 2 1/2 pounds of chuck in the flour, salt and pepper, then sear in batches for about 5 minutes per batch without crowding the pan. The flour crust browns and later thickens the stew, and the browned bits in the pan get scraped up with the wine.
Can I leave out the red wine?
You can. Use another cup of beef broth in its place, though the stew will taste flatter without the acidity of the wine. If you use wine, pick one you would drink.
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