Slow-Cooker Beef Stew
By Sara MayerPublished on October 15, 2019
Time
9 to 10 hours on low or 6 to 7 hours on high
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch piecesSalt and pepper 2 tablespoons vegetable oil 2 onions, chopped fine⅓ cup all-purpose flour ¼ cup tomato paste 1 teaspoon minced fresh thyme 2 cups beef broth ½ cup dry red wine 1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces1 pound carrots, peeled, halved lengthwise, and sliced 1 inch thick2 bay leaves 2 cups frozen peas, thawed2 tablespoons minced fresh parsley
Instructions
- Pat beef dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to slow cooker with remaining uncooked beef.
- Add onions to fat left in skillet and cook over medium heat until softened and lightly browned, about 10 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir potatoes, carrots, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
- Discard bay leaves. Stir in peas and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
Time
9 to 10 hours on low or 6 to 7 hours on highYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
¼ cup tomato paste
1 teaspoon minced fresh thyme
2 cups beef broth
½ cup dry red wine
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled, halved lengthwise, and sliced 1 inch thick
2 bay leaves
2 cups frozen peas, thawed
2 tablespoons minced fresh parsley
Ingredients
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
¼ cup tomato paste
1 teaspoon minced fresh thyme
2 cups beef broth
½ cup dry red wine
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled, halved lengthwise, and sliced 1 inch thick
2 bay leaves
2 cups frozen peas, thawed
2 tablespoons minced fresh parsley
Ingredients
4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped fine
⅓ cup all-purpose flour
¼ cup tomato paste
1 teaspoon minced fresh thyme
2 cups beef broth
½ cup dry red wine
1 ½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled, halved lengthwise, and sliced 1 inch thick
2 bay leaves
2 cups frozen peas, thawed
2 tablespoons minced fresh parsley
Why This Recipe Works
Achieving big, bold flavor in beef stew usually requires browning the meat, a tedious task that is done in stages and takes time. We wanted to streamline the process while still getting the beefy flavor. To this end, we found that browning only half of the beef still gave us the same flavor without the extra work. We then bolstered the base of the stews with hearty tomato paste and onions to achieve maximum impact, deglazing our pan to preserve our precious flavors. We chose to thicken the stew with flour, blooming it in the fat of the meat and creating a simple roux.
Instructions
- Pat beef dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to slow cooker with remaining uncooked beef.
- Add onions to fat left in skillet and cook over medium heat until softened and lightly browned, about 10 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly whisk in broth and wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir potatoes, carrots, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
- Discard bay leaves. Stir in peas and let sit until heated through, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve.
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