A hearty slow cooker beef stew with fall-apart, tender chuck roast, potatoes and carrots. A comforting, warm meal perfect for the cold weather.
- 2 teaspoons garlic, minced
- 2 lbs. beef chuck, trimmed of fat and cut into 2” cubes
- 1/4 cup flour
- 6 yukon gold potatoes, peeled and quartered
- 3 large carrots, cut into 2” pieces/8 oz. baby carrots
- 4 stalks celery, cut into 2” pieces
- 1 medium yellow onion, diced
- 8 oz. mushrooms, sliced (optional)
- 1 cup red cooking wine (optional)
- 2 cups beef stock/broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/8 teaspoon ground allspice
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Toss the beef cubes in flour until fully coated on all sides.
- Over medium high heat, sear the beef cubes in some oil until browned. Remove and set aside.
- In the same pan, add more oil and sauté the onions and garlic until fragrant.
- Pour in red wine and beef broth. Scrape off any browned bits from the pan into the broth. Simmer until broth begins to boil
- Layer bottom of slow cooker with potatoes, carrots and celery.
- Add in seared beef cubes, onions and garlic broth and diced tomatoes.
- Season with bay leaf, parsley, allspice, Worcestershire sauce and salt and pepper to taste.
- Cook on low for 8 hours.
- Dish and serve hot with crusty bread.
Add 1-2 cups more beef broth if you prefer your stew soupier.