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Overhead shot of a bowl of beef stew with large chunks of beef, carrots, and potatoes in a brown broth, garnished with peas and chopped onion.

Crock Pot Beef Stew

Hearty crock pot beef stew with chuck roast, red wine, and vegetables, slow-cooked for tender flavor. 550 calories per serving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method

Ingredients
  

  • 2 cups beef broth
  • 1 cup red wine (merlot or cab- use a good wine, not cooking wine)
  • 3 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 4 cloves garlic, pressed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2-3 pounds chuck roast, cut into 1 inch pieces
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 medium carrots, peeled and cut into ½ inch thick slices
  • 1 pound baby Yukon gold potatoes, quartered
  • 1 onion, diced
  • 1 cup frozen peas
  • Fresh parsley, chopped, for serving (optional)

Method
 

  1. Mix broth base:

    In a 6-quart slow cooker, combine beef broth, wine, tomato paste, worcestershire sauce, garlic, thyme, oregano, and bay leaf. Whisk until smooth; set aside.

  2. Season beef pieces:

    Generously season the beef pieces with salt and pepper.

  3. Sear beef:

    Heat olive oil in a heavy skillet over medium-high heat. Add beef in a single layer (sear in batches if necessary) and brown on all sides, about 3-5 minutes total. Transfer browned beef to the slow cooker.

  4. Add vegetables:

    Add carrots, potatoes, and onion to the slow cooker; stir to mix evenly.

  5. Cook on low:

    Cover and cook on low for 7-8 hours.

  6. Stir in peas:

    About 15 minutes before serving, discard the bay leaf and stir in frozen peas. Continue cooking for an additional 15 minutes.

  7. Serve stew:

    Ladle stew into bowls and garnish with fresh parsley if desired.