Chowhound Slow Cooker Beef Stew

Ingredients (15)

1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas

Try Amazon Fresh

Get fresh food news delivered to your inbox

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Here, you first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef is perfectly tender—all that's left is to stir in some frozen peas for a little freshness and color.

Spoon this rich, dark, comforting stew over egg noodles, polenta, or our Celery Root Purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.

For a delicious Crock Pot alternative, check out our Slow Cooker Beef Stew recipe, or try one of these international beef stew recipes. And see our Ultimate Guide to Beef Stew for more tips, like the best cut of beef to use.

What to buy

Lodge 6-Quart Enameled Cast Iron Dutch Oven, $59.99 on Amazon

This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.

See It ›

Tips for Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you're in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

1 of 3

In order to effectively freeze beef, you'll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

2 of 3

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn't been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It's actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it's been sitting out beyond two hours.

3 of 3

Instructions

1Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
2Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
3Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.
4Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
5Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
6Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
7Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.