Name: Hearty Slow-Cooked Beef Stew: A Sunday Dinner Tradition
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: Main Ingredients:; 2.5-3 lbs beef chuck roast, cut into 1.5-inch cubes; 4 cups beef broth (low sodium); 1 cup dry red wine (like Cabernet Sauvignon), optional; 1 (14.5 oz) can diced tomatoes, undrained; Vegetables & Aromatics:; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1.5 lbs baby potatoes, halved; Flavor Boosters & Seasonings:; 1/4 cup all-purpose flour; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 bay leaves; 1 tsp dried thyme; Salt and freshly ground black pepper, to taste; Finishing Touches:; 1/4 cup fresh parsley, chopped

Description

Hearty Slow-Cooked Beef Stew simmers to tender perfection. Learn Mama Tessa’s secrets for a rich, flavorful stew that feels like a warm hug.

Ingredients

Scale

Main Ingredients:
2.5–3 lbs beef chuck roast, cut into 1.5-inch cubes
4 cups beef broth (low sodium)
1 cup dry red wine (like Cabernet Sauvignon), optional
1 (14.5 oz) can diced tomatoes, undrained
Vegetables & Aromatics:
2 tbsp olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1.5 lbs baby potatoes, halved
Flavor Boosters & Seasonings:
1/4 cup all-purpose flour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
Salt and freshly ground black pepper, to taste
Finishing Touches:
1/4 cup fresh parsley, chopped

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Instructions

Sear the Beef with Purpose:: First things first, get your chuck roast cubed and patted dry. This step, honestly, is where so much flavor begins! Heat a glug of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches; don’t overcrowd the pan, or it’ll steam instead of sear. You want a beautiful, deep brown crust on all sides. This creates those lovely browned bits at the bottom of the pot, which are pure flavor gold. I always take my time here; rushing it is a mistake I’ve made too many times, and it changes everything!
Build the Flavor Base:: Once all the beef is seared and set aside, toss in your chopped onions, carrots, and celery. Reduce the heat a bit and let them soften, scraping up those browned bits from the beef – that’s called deglazing, and it’s magic! Stir them around until the onions are translucent and fragrant, maybe 5-7 minutes. Then, add your minced garlic and tomato paste, stirring for another minute until you can really smell that garlicky sweetness. Oh, the smells! This stage always makes my kitchen smell amazing, like something truly special is about to happen.
Flour Power and Liquid Gold:: Sprinkle the flour over your softened veggies and stir it in, cooking for a minute or two. This helps thicken our Hearty Slow-Cooked Beef Stew later. Next, pour in the red wine, scraping up any last bits from the bottom of the pot. Let it simmer for a few minutes to cook off the alcohol. Then, add your beef broth, Worcestershire sauce, dried thyme, bay leaves, and diced tomatoes. Give it a good stir, making sure everything is combined. This is where the sauce starts to come alive, a rich, promising liquid.
Bring on the Beef and Simmer:: Return the seared beef to the pot, making sure it’s mostly submerged in the liquid. Add the baby potatoes now too. Bring the stew to a gentle simmer on the stovetop, then cover the pot tightly. If you’re using a slow cooker, transfer everything now. This is where the “slow-cooked” magic really kicks in. I used to worry about adding the potatoes too early, thinking they’d turn to mush, but for a Hearty Slow-Cooked Beef Stew, they actually absorb the flavors perfectly and stay tender without falling apart, honestly!
The Slow Cooker’s Embrace:: If using a Dutch oven, pop it into a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the beef is fork-tender. If you’re using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. You want that beef to practically fall apart when you poke it. Seriously, don’t rush this part. I once pulled it out too early, and the beef was chewy, which was a real bummer. Patience is your friend here, and the aroma filling your home? So worth it!
Final Touches and Serve:: Once the beef is wonderfully tender, remove the bay leaves (I always remind myself twice!). Taste the stew and adjust the seasoning with more salt and pepper if needed. Sometimes it needs a little extra something, you know? Stir in fresh chopped parsley for a burst of color and freshness right before serving. The stew should be thick, rich, and bubbling, with vegetables that are tender but not mushy. This Hearty Slow-Cooked Beef Stew is just begging for a crusty piece of bread to sop up all that glorious sauce!