Description

A comforting, slow-cooked beef stew made with chuck roast, red wine, and root vegetables. This ‘set it and forget it’ meal is perfect for self-care, offering tender meat and rich flavors with minimal effort.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1.5-inch cubes
2 tbsp all-purpose flour
Salt and pepper to taste
2 tbsp neutral oil (vegetable or canola)
1 large yellow onion, chopped roughly
4 cloves garlic, minced
3 large carrots, peeled and chopped into 1-inch chunks
1.5 lbs potatoes (Yukon Gold or Russet), cut into chunks
1 cup dry red wine (Cabernet or Merlot)
1 cup low-sodium beef broth
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp fresh thyme (or 1 tsp dried)
2 bay leaves
1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)

Instructions

Cut the chuck roast into 1.5-inch cubes and toss with flour, salt, and pepper until evenly coated.
Heat oil in a large skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides. Remove beef to a plate.
In the same skillet, sauté the chopped onion until softened (about 3 minutes). Add garlic and cook for 1 minute until fragrant. Scrape up browned bits from the pan.
Transfer the seared beef, onions, and garlic to a 6-quart slow cooker. Add the chopped carrots and potatoes.
In a measuring cup, whisk together the red wine, beef broth, tomato paste, soy sauce, and thyme. Pour this mixture over the ingredients in the slow cooker. Stir gently to combine and tuck in the bay leaves.
Cover and cook on Low for 6-8 hours, or until the beef is fork-tender.
If a thicker sauce is desired, stir in the cornstarch slurry during the last 30 minutes of cooking.
Remove bay leaves. Let the stew rest for 10-15 minutes before serving to allow flavors to meld.
Serve in wide bowls with crusty bread, mashed potatoes, or egg noodles.

Notes

Do not skip searing the beef as it adds significant depth of flavor. Use a dry red wine you would enjoy drinking. If using an Instant Pot, pressure cook on High for 35 minutes with a 15-minute natural release. The stew tastes even better the next day as flavors meld.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approx. 1.5 cups
Calories: 450
Sodium: 600
Fat: 18
Carbohydrates: 30
Fiber: 5
Protein: 35

Keywords: slow cooker beef stew, red wine stew, comfort food, self-care meal, chuck roast recipe, cozy dinner, easy stew