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Slow Cooker Classic Beef Stew with Carrots Potatoes and Herbs

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 136
Ingredients Method Notes

Ingredients
  

  • 2 lb beef stew meat, cut into 1-inch cubes
  • 4 cups beef broth
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 leaves bay leaf
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 4 medium potatoes, cubed
  • 1 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. If you have time, brown the beef cubes in a little oil in a skillet until all sides are nicely browned. This adds depth of flavor but can be skipped for a quick prep.
  2. Transfer the browned beef to the slow cooker. Add the chopped onion, minced garlic, sliced carrots, sliced celery, cubed potatoes, tomato paste, dried thyme, bay leaves, salt, and pepper.
  3. Pour in the beef broth and add the dry red wine. Stir to combine.
  4. Cover and cook on low for 8 hours (480 minutes). The stew will develop a rich, comforting flavor.
  5. About 30 minutes before serving, stir in the tablespoon of flour to thicken the sauce slightly.
  6. Check that the beef is tender and cooked through by using a food thermometer before serving.

Notes

I parboil the potatoes for 5 minutes before adding them to keep them from turning to mush. A splash of dry red wine added after browning the meat deepens the flavor.