Cozy Slow-Cooked Beef Stew – Rich, Hearty, and Full of Flavor
This classic slow-cooked beef stew is packed with fork-tender beef, hearty vegetables, and a rich, flavorful broth. Perfect for cozy nights, meal prep, or freezing for later, this comforting dish is sure to be a family favorite.
Ingredients
For the Beef Stew:
- 2 pounds chuck roast cut into 1.5-inch cubes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion diced
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup red wine or additional beef broth
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme or ½ teaspoon dried
For the Vegetables & Thickening:
- 3 medium Yukon gold potatoes cut into chunks
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch + 1 tablespoon water optional, for thickening
Instructions
- Sear the Beef: Pat the beef dry and season with salt and pepper. Heat oil in a large pot over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
- Build the Flavor Base: In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.
- Deglaze the Pot: Pour in red wine (or beef broth) and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Slow Cook: Return the beef to the pot. Add beef broth, bay leaves, and thyme. Cover and simmer on low for 2-3 hours, stirring occasionally.
- Add Vegetables: After 90 minutes, stir in potatoes and continue simmering until beef is fork-tender. Add Worcestershire sauce and frozen peas in the last 10 minutes.
- Thicken (Optional): If a thicker stew is desired, stir in a cornstarch slurry and simmer for another 5 minutes.
- Finish & Serve: Remove bay leaves and thyme stems. Taste and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.