One Pot Slow-Cooked Beef Stew

  |  
Jan 17, 2025

One Pot Slow-Cooked Beef Stew

A hearty and comforting beef stew that’s slow-cooked to perfection, filled with tender beef and flavorful vegetables.

Nutrition

Calories: 380cal
Carbohydrate: 26g
Protein: 28g
Fat: 17g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

20 min Prep
6 hr Cook
6 hr 20 min Total
6 Servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, trimmed and cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 4 medium carrots, peeled and sliced into 1-inch pieces
  • 3 medium potatoes, peeled and cut into 1-inch cubes
  • 2 stalks celery, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas
  • 2 tablespoons all-purpose flour

Instructions

  1. Gather all your ingredients and have them prepped, as this will make the cooking process smoother and prevent you from missing out any vital steps.
  2. In a large skillet, heat the olive oil over medium-high heat. While waiting for the oil to heat up, season the beef cubes with salt and pepper.
  3. Working in batches, sear the beef cubes in the hot oil until browned on all sides. This process helps lock in the flavors. Transfer browned beef into a slow cooker.
  4. In the same skillet, add the onion and garlic. Sauté for about 3 minutes or until the onion becomes translucent, stirring occasionally to prevent burning.
  5. Stir in the tomato paste and cook for about 1 minute, mixing well with the onion and garlic.
  6. Pour in the beef broth and red wine, scraping up any brown bits from the bottom of the skillet with a wooden spoon (this is where a lot of flavor is).
  7. Transfer the liquid from the skillet into the slow cooker. Add the Worcestershire sauce, carrots, potatoes, celery, thyme, rosemary, and bay leaves.
  8. Stir well to combine, then cover and cook on low for 6 hours or until the beef is tender.
  9. In a small bowl, whisk together the flour and a bit of cold water until smooth, creating a slurry. This will help thicken your stew.
  10. About 30 minutes before the stew is done, add the flour slurry and peas into the slow cooker, stirring to distribute evenly. This is when you’ll notice the stew start to thicken.
  11. Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Enjoy your meal hot with bread or rice for an added comfort.