Description

A rich, creamy, and hearty slow cooker beef stew that requires minimal effort. Using chuck roast, red wine, and root vegetables, this set-it-and-forget-it meal delivers tender beef and deep flavors with zero fancy skills required.

Ingredients

Scale

3 pounds chuck roast beef, cut into 1.5-inch cubes
4 cups low-sodium beef broth
1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
1 large yellow onion, diced
4 cloves garlic, minced
4 large carrots, peeled and chopped into chunks
3 large russet or Yukon Gold potatoes, cubed (skins left on)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)
1/2 cup heavy cream
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions

Prep the beef and veggies: Cut the chuck roast into 1.5-inch cubes. Peel and chop carrots and potatoes into similar-sized chunks. Dice the onion and mince the garlic.
Dump it all in: Add the beef cubes to the slow cooker. Top with onions, carrots, and potatoes. In a separate bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Pour this liquid mixture over the beef and veggies. Stir gently to combine, ensuring beef is mostly submerged.
The long cook: Cover and cook on LOW for 6-8 hours. Do not open the lid during cooking. If in a rush, cook on HIGH for 4-5 hours, though texture may vary.
The final touch: Check that beef is fork-tender. Remove the bay leaf. If a thicker consistency is desired, stir in the cornstarch slurry and cook on HIGH for the last 30 minutes. Stir in the heavy cream just before serving. Taste and adjust salt and pepper.
Serve: Ladle into bowls and serve with crusty bread or mashed potatoes.

Notes

Cut beef uniformly for even cooking. Do not skip the wine as it adds necessary acidity and depth; substitute with extra broth and balsamic vinegar if needed. Add thickener only in the last 30-60 minutes to prevent breakdown. Do not freeze stew with cream added; add fresh cream upon reheating. Leftovers taste better the next day as flavors meld.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6
Sodium: 600
Fat: 20
Saturated Fat: 10
Carbohydrates: 30
Fiber: 4
Protein: 35

Keywords: crockpot beef stew, slow cooker beef stew, easy beef stew, comfort food, slow cooker recipes, chuck roast stew, winter dinner