Description

A hearty, budget-friendly slow cooker beef stew with tender potatoes and carrots. This set-it-and-forget-it meal is perfect for busy weeknights and freezes beautifully for leftovers.

Ingredients

Scale

2 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
1 large yellow onion, diced
4 cloves garlic, minced
4 large carrots, peeled and chopped into 1-inch chunks
1.5 pounds potatoes (Yukon Gold or Russet), peeled and cubed
½ cup dry red wine (Cabernet or Merlot)
2 cups low-sodium beef broth
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

Cut beef chuck into 1.5-inch cubes. In a large bowl, toss beef cubes with flour, salt, and pepper until well coated.
Heat a large skillet over medium-high heat with a splash of oil. Sear beef cubes in batches for 3-4 minutes per batch until browned on all sides. (Optional but recommended for flavor).
Place seared beef into the bottom of a 6-quart slow cooker. Add diced onions, minced garlic, dried thyme, and rosemary. Sprinkle bay leaf on top.
Pour in red wine, beef broth, and tomato paste. Stir gently to combine.
Add chopped carrots and potatoes, ensuring they are submerged in the liquid as much as possible. Stir everything together.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. LOW is recommended for tender beef.
About 30 minutes before serving, check consistency. If too thin, stir in cornstarch slurry and cook for another 15-20 minutes until thickened.
Remove bay leaf. Taste and adjust seasoning with salt or pepper. Serve hot with crusty bread.

Notes

For best results, sear the beef to create a crust and add depth of flavor. Cut vegetables uniformly so they cook evenly. If the stew tastes flat after cooking, add a splash of vinegar or lemon juice. This recipe freezes well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 7-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl with crusty b
Calories: 380
Sugar: 6
Sodium: 650
Fat: 18
Carbohydrates: 25
Fiber: 4
Protein: 30

Keywords: crockpot beef stew, slow cooker recipe, budget friendly dinner, family meal, beef stew, easy dinner, freezer friendly