Beef Stew in the Crock Pot

Ingredients

• 907 g (2 pounds)beef chuck, cut into 2.5 cm (1-inch) cubes
• 30 g (1/4 cup)plain flour
• 30 ml (2 tablespoons)olive oil
• 120 ml (1/2 cup)red wine
• 240 ml (1 cup)low-sodium beef stock
• 2bay leaves
• 1 tablespoonfresh thyme, minced
• 2russet or Yukon Gold potatoes, peeled and cut into 2.5 cm (1-inch) cubes
• 2 stalkscelery, diced
• 2carrots, peeled and diced
• 1 largeonion, diced
• 2 clovesgarlic, minced
• 1 1/2 teaspoonskosher salt
• 425 g (1 15-ounce can)unsalted diced tomatoes

Instructions

1. 1

   Coat the beef

   Put the cubed beef and flour in a sealable bag. Close it and shake until the pieces are evenly coated.

2. 2

   Brown the beef

   Heat the olive oil in a large sauté pan over medium-high heat. Sear the beef for 4 minutes, turning so all sides brown without cooking it through. Transfer it to the slow cooker.

3. 3

   Soften the aromatics

   Cook the onion in the same pan for 4–5 minutes, until slightly softened. Add the garlic and sauté for 1 minute.

4. 4

   Deglaze the pan

   Pour the red wine and stock into the pan with the onion. Bring to a boil for 1 minute, scraping the caramelised meat pieces from the bottom with a wooden spoon.

5. 5

   Combine the ingredients

   Add the reduced liquid and all the remaining ingredients to the slow cooker. Stir to combine.

6. 6

   Slow-cook the stew

   Cook on low for 6–8 hours or on high for 4–6 hours.

What is beef stew in the slow cooker?

Beef stew is a familiar American comfort dish of meat and vegetables cooked together until tender. This version uses beef chuck, potatoes, carrots, celery and tomatoes, with red wine and stock forming its savoury cooking liquid.

The slow cooker makes the long, gentle cooking straightforward, while browning the beef and deglazing the pan first build flavour before everything goes into the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 33g protein, 26g carbs, 22g fat.

The potatoes and flour contribute much of the carbohydrate, while olive oil and beef provide much of the fat. Beef is the main source of protein in the dish. Serve a bowl with extra greens to add a fresh vegetable side.

Choosing the beef and potatoes

Beef chuck: its chunks suit a long cooking time and are browned briefly before slow-cooking. Keep them around 2.5 cm so they cook alongside the vegetables.

Potatoes: russet or Yukon Gold potatoes are both listed options. Peeling and cutting them into evenly sized cubes helps them cook at a similar rate.

Why brown the beef first

A hot pan gives the floured beef a browned exterior; the 4-minute sear is not meant to cook it through. Work in batches if needed so the pieces have room to brown rather than crowding the pan.

Onions, garlic, wine and stock follow in the same pan. Scraping up the browned bits with a wooden spoon lifts them into the liquid, which is then added to the slow cooker.

Getting the texture right

Flour: coating the beef before searing brings flour into the cooking liquid as the stew cooks. Shake off any heavy clumps so the pieces are coated rather than buried.

Doneness: use the stated cooking times as a guide and check that the beef and potatoes are tender before serving. If they need longer, continue cooking until they reach that point.

Timing and slow-cooker settings

Low setting: cook for 6–8 hours. This is the longer option in the recipe.

High setting: cook for 4–6 hours. Slow cookers can vary, so check the beef and potatoes for tenderness towards the end of the stated range.

Serving the stew

The potatoes and vegetables make this stew a substantial bowl on its own. For a fresh contrast, serve it with a simple green salad or steamed greens.

A slice of bread is useful for the broth, while keeping the accompaniments simple lets the red wine, stock and thyme flavours come through.

Recipe notes & tips

• Cut the beef and potatoes into similarly sized pieces for more even cooking.
• Brown the beef in batches if the pan is crowded.
• Use a wooden spoon to scrape the pan thoroughly when adding the wine and stock.
• Keep the slow-cooker lid closed during cooking to avoid interrupting the process.
• Check the beef and potatoes for tenderness towards the end of the cooking time.

Variations

• Use either potato: choose russet or Yukon Gold, as specified in the recipe.
• Adjust the herbs: use the listed fresh thyme and bay leaves for the intended flavour.
• Use a different stock: replace the low-sodium beef stock with another beef stock, keeping the same amount.
• Add extra vegetables: increase the carrots or celery while keeping the listed ingredients.
• Skip the wine: replace it with additional beef stock for a wine-free version.

Common mistakes to avoid

• Crowding the pan: the beef may steam rather than brown; sear it in batches.
• Cooking the beef through while searing: it will continue cooking in the slow cooker, so brown the outside only.
• Leaving browned bits behind: scrape the pan when adding the wine and stock to bring them into the liquid.
• Cutting uneven pieces: very different sizes can cook at different rates; aim for even cubes.
• Rushing the slow cook: check that the beef and potatoes are tender before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan or microwave until piping hot, stirring to heat evenly.

Frequently asked questions