Description

A comforting, slow-cooked beef stew made with chuck roast, root vegetables, and red wine. This easy, set-it-and-forget-it meal delivers deep, rich flavors perfect for fall evenings.

Ingredients

Scale

2–3 pounds beef chuck roast, cut into 1.5-inch cubes
1 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 large yellow onion, chopped
4 cloves garlic, minced
3 large carrots, peeled and chopped
2 medium russet or Yukon Gold potatoes, cubed
2 medium parsnips, peeled and chopped
1 large sweet potato, peeled and cubed (optional)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
2 tablespoons flour
1 tablespoon butter (optional, for finishing)

Instructions

Cut the chuck roast into 1.5-inch cubes. Place in a large bowl and toss with salt, pepper, and flour until evenly coated.
Place the coated beef in the bottom of a 6-quart slow cooker.
Add the chopped onion, minced garlic, tomato paste, thyme, rosemary, and bay leaf to the pot.
Pour in the red wine and beef broth. Stir gently to combine.
Add the carrots, potatoes, parsnips, and sweet potatoes on top of the beef mixture.
Cover and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the beef is fork-tender.
Remove the bay leaf. Taste and adjust seasoning with salt and pepper.
For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the last 30 minutes of cooking, or mash some vegetables against the side of the pot.
Stir in butter if using. Serve hot with crusty bread or mashed potatoes.

Notes

The stew tastes even better the next day as flavors meld. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If using a pressure cooker, sear beef first, then cook on high pressure for 35-40 minutes with a natural release.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 8
Sodium: 650
Fat: 12
Saturated Fat: 4
Carbohydrates: 35
Fiber: 5
Protein: 25

Keywords: crockpot beef stew, fall recipes, slow cooker dinner, beef stew with red wine, root vegetable stew, easy weeknight dinner, comfort food