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Simple Recipes for Every Day

Slow Cooker Beef Stew

a bowl of slow cooker beef stew made with potatoes, green beans, carrots, onions and celery
  • Serves:  8
  • Prep Time:  35 min
  • Cook Time:  4 hrs 25 min

Ingredients

  • 5 large carrots
  • 1 (3 to 3½ pounds) chuck roast, cut into 1½-inch cubes
  • 3 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs, finely diced
  • 1 yellow onion, finely diced
  • 6 garlic cloves, minced
  • ¾ cup light red wine (such as Pinot Noir)
  • 4 cups beef stock
  • 2 teaspoons beef bouillon
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • ½ pound cremini mushrooms, halved
  • 3 tablespoons cornstarch
  • ½ pound green beans, trimmed and halved
  • 3 medium russet potatoes, peeled and cut into 1½ -inch pieces, about 2 pounds
  • Minced fresh flat-leaf parsley, for serving

Method

  1. Finely dice two of the carrots, then cut the remaining three carrots into 2 ½-inch pieces. Season the beef all over with 1 teaspoon of the salt.

  2. Heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is glistening, working in batches, brown the beef on all sides, about 15 minutes. Transfer the beef to the slow cooker.

  3. Reduce the heat to medium. Add the celery, diced carrots, and onion to the skillet and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes more. Add the wine and bring to a simmer over medium-high heat. Cook until reduced and slightly thickened, about 5 to 7 minutes.

  4. Add the wine mixture to the slow cooker along with the beef stock, bouillon, remaining 2 teaspoons of salt, pepper, Italian seasoning, and mushrooms. Cook 4 hours on HIGH or 8 hours on LOW.

  5. In a small bowl, mix the cornstarch with ¼ cup cold water. If cooking on high, when the stew has 1½ hours remaining, stir in the cornstarch slurry along with the carrot pieces, green beans, and potatoes. If cooking on low, when the stew has 3 hours remaining, stir in the cornstarch slurry along with the carrot pieces, green beans, and potatoes.

  6. Ladle into bowls and sprinkle with parsley to serve.