Crockpot Beef Stew
This slow cooker beef stew is packed with tender chuck roast, potatoes, carrots, parsnips, and peas in a rich broth. Browning the beef and vegetables first builds the flavor.
A QUICK NOTE
Brown the beef in batches so the pieces sear instead of steaming. The stew cooks until the beef is fall-apart tender; add the peas at the end and thin with extra broth if you like.
INGREDIENTS
2½ lb boneless chuck roast
1 tsp kosher salt, divided
½ tsp ground black pepper, divided
¼ cup whole wheat flour or all-purpose flour
3 Tbsp extra-virgin olive oil, divided
1½ cups dry red wine, such as Cabernet Sauvignon, or additional beef broth
1 large yellow onion
3 celery stalks
2 cloves garlic
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
4 large carrots
2 parsnips
¾ lb red potatoes
1 bay leaf
3 sprigs fresh thyme or 2 tsp dried thyme
3 to 4 cups low-sodium beef broth
1½ cups fresh or frozen peas (no need to thaw)
Fresh parsley, optional for serving
DIRECTIONS
1. Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes.
2. Place the cubes in a large bowl and sprinkle with ½ tsp kosher salt and ¼ teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
3. Place a large, deep Dutch oven over medium-high heat. Add 1 Tbsp of the oil. Once the oil is hot and simmering, add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develops a dark-brown crust and comes away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
4. Add another 1 Tbsp of olive oil to the pot, then sear the remaining beef in batches, ensuring you do not overcrowd the pieces. It may take two or three batches total, depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
5. While the meat browns, dice the yellow onion and celery. Mince the garlic. When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium. Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant.
6. While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut them into a rough dice. Set aside.
7. Stir in the tomato paste, Worcestershire, and remaining ½ tsp kosher salt and ¼ teaspoon black pepper. Increase the pan heat to medium-high and add the wine or additional broth. Cook, letting the liquid reduce and scraping up all of the brown bits from the pan. Continue scraping and stirring until the liquid is slightly reduced and thickened, 2 to 3 minutes.
8. Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, and thyme. Slowly pour in 3 cups of beef broth. Stir to roughly combine.
9. Cover and cook on low for 6½ to 8 hours or high for 3½ to 4½ hours, until the beef is cooked through and fall-apart tender.
10. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired.
11. Serve hot, garnish with fresh parsley.
