Ingredients
Beef
- ▢ 2 pounds beef chuck, cut into 1-inch cubes
- ▢ 1/4 cup all-purpose flour
- ▢ 2 tablespoons olive oil
Liquid & Seasonings
- ▢ 1/2 cup red wine
- ▢ 1 cup low-sodium beef stock
- ▢ 2 bay leaves
- ▢ 1 tablespoon fresh thyme, minced
- ▢ 1 1/2 teaspoons kosher salt
Vegetables
- ▢ 2 russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- ▢ 2 stalks celery, diced
- ▢ 2 carrots, peeled and diced
- ▢ 1 large onion, diced
- ▢ 2 cloves garlic, minced
- ▢ 1 (15-ounce) can unsalted diced tomatoes
Instructions
- Place the beef cubes and flour in a large zip-top bag. Seal and shake until the beef is evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef for about 4 minutes, turning to brown all sides. Do not cook through. Transfer the beef to the slow cooker.
- In the same skillet, sauté the onion for 4–5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Pour in the red wine and beef stock. Bring to a boil and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Pour the liquid mixture into the slow cooker.
- Add the potatoes, celery, carrots, tomatoes, bay leaves, thyme, and salt.
- Stir to combine.
- Cover and cook:
- Low: 6–8 hours
- High: 4–6 hours
- Remove bay leaves before serving.
Notes
Flavor Tip
Browning the beef before slow cooking adds a deeper, richer flavor. If you’re short on time, you can skip this step and place the floured beef directly into the slow cooker.
Vegetable Variations
- Add peas during the last 30 minutes of cooking.
- Mushrooms make a great addition for extra savory flavor.
- Sweet potatoes can be substituted for regular potatoes.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months in freezer-safe containers.
Reheating
Warm gently on the stovetop over medium-low heat or microwave until heated through.
Baby-Friendly Option
For children under one year old, puree a portion of the cooked stew for a nutrient-rich meal.
Stovetop Method
If you don’t have a slow cooker:
- Brown the floured beef in a large Dutch oven or soup pot.
- Sauté onions, garlic, celery, and carrots.
- Add wine, stock, potatoes, tomatoes, herbs, and salt.
- Cover and simmer over low heat for 2 to 2½ hours, or until the beef is fork-tender.
