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fork-tender cooked beef chuck chunks with potato pieces, thick carrot rounds and peas in a thick brown gravy in an ordinary bowl, with no barley or garnish
Melissa Hart

Crockpot Beef Stew

Chuck is the cut I want for a long crockpot stew because its connective tissue has time to soften into the broth. A lean steak cut won't reward the same schedule. Brown the beef in two uncrowded batches, then use red wine to lift the browned bits from the pan. The potatoes and carrots should sit low in the crock, where they stay in contact with the hot liquid, while the final starch slurry thickens the gravy only after the meat yields easily to a fork.
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Prep Time 25 minutes
Cook Time 8 hours 50 minutes
Total Time 9 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless beef chuck cut into 1 1/2-inch cubes
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 medium carrots cut into 3/4-inch pieces
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 2 tbsp neutral oil
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup frozen peas

Method
 

  1. Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and brown beef in 2 batches for about 6 minutes each, then transfer to a 6-quart slow cooker.
  2. Cook onion in the same skillet for 4 minutes. Stir in garlic and tomato paste for 30 seconds, add wine and simmer for 3 minutes while scraping the bottom.
  3. Add potatoes, carrots, broth, thyme and bay leaf to the cooker, then pour in the onion-wine mixture. Push vegetables down into the liquid and cover.
  4. Cook on low for 7 to 8 hours until the beef reaches at least 145°F and is fully fork-tender, usually well above that minimum temperature. Continue cooking if the meat still resists a fork.
  5. Discard the bay leaf and skim excess surface fat. Mix cornstarch with cold water and stir into the stew with the peas.
  6. Cover and cook on high for 25 to 30 minutes until the gravy bubbles lightly and thickens. Divide among 6 bowls.