Description

A comforting, slow-cooked beef stew made with chuck roast, red wine, and fresh herbs. This recipe emphasizes searing the meat for depth of flavor and slow cooking for tender, melt-in-your-mouth results.

Ingredients

Scale

3 lbs beef chuck roast, cut into 1.5-inch cubes
3 tbsp all-purpose flour
Salt and black pepper, to taste
2 tbsp oil (for searing)
1 large yellow onion, diced
4 cloves garlic, minced
4 large carrots, chopped into chunks
1.5 cups dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups low-sodium beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 dried bay leaf
2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)

Instructions

Pat the beef cubes completely dry with paper towels and toss them in a bowl with the flour, salt, and pepper until evenly coated.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the beef in batches to avoid overcrowding, browning each side for 2-3 minutes until a deep crust forms. Transfer to a plate.
Reduce heat to medium. Add diced onion to the skillet and cook for 3-4 minutes until soft. Add garlic and cook for 30 seconds until fragrant, then add carrots and cook for 1 minute.
Pour in the red wine and scrape the bottom of the pan to release brown bits (fond). Simmer for 1 minute.
Transfer the wine mixture to a 6-quart slow cooker. Add the seared beef, beef broth, rosemary, thyme, and bay leaf. Stir gently.
Cover and cook on LOW for 6-8 hours until the beef is fork-tender.
If the sauce is too thin, stir in the cornstarch slurry. Cook on HIGH for an additional 15-20 minutes to thicken.
Remove herb sprigs and bay leaf before serving. Adjust seasoning with salt and pepper if needed.

Notes

Do not skip searing the beef for maximum flavor. Pat the meat dry before searing to ensure a good crust. If you don’t drink alcohol, substitute the wine with beef broth and a tablespoon of balsamic vinegar. For a gluten-free version, swap all-purpose flour for cornstarch. The stew tastes even 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: 18
Saturated Fat: 6
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: slow cooker beef stew, beef stew with red wine, comfort food, nana's recipe, hearty stew, easy dinner