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Hearty Slow-Cooked Beef Steak Stew
Video
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Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 medium potatoes, cut into 1-inch chunks
- 4 large carrots, sliced into 1-inch pieces
- 2 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons cornstarch (for thickening)
- 1/4 cup cold water (for cornstarch slurry)
Instructions
Pat beef chunks dry with paper towels and season generously with salt and pepper
Layer chopped vegetables in the bottom of the crockpot
Place seasoned beef on top of vegetables
In a bowl, combine beef broth, wine, tomato paste, and Worcestershire sauce
Pour liquid mixture over beef and vegetables
Add bay leaves, thyme, and rosemary
Cover and cook on low for 8 hours or high for 4-5 hours
In the last 30 minutes, mix cornstarch with cold water to make a slurry
Stir cornstarch slurry into the stew and continue cooking until thickened
Remove bay leaves before serving
Taste and adjust seasoning if needed
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
It's not recommended as it may spend too long at unsafe temperatures. Always thaw meat first.
The meat might need longer cooking time, or you may have used too lean a cut. Chuck roast works best.
Yes, cook on high for 4-5 hours instead of 8 hours on low.
While not required, browning adds deeper flavor to the final dish.
Yes, but adjust liquid accordingly and add tender vegetables in the last hour.
Cut vegetables in larger pieces or add them halfway through cooking.
Yes, it actually tastes better the next day after flavors have melded.
Chuck roast is ideal for its marbling and tendency to become tender when slow-cooked.
Yes, replace with additional beef broth or try beer for a different flavor.
Use additional cornstarch slurry in the last 30 minutes of cooking.
Yes, but keep the cooking time the same.
Flour can be used as a thickener, or reduce liquid for a natural thickness.
Yes, but add them in the last hour of cooking.
Up to 4 days in the refrigerator or 3 months in the freezer.
Crusty bread, mashed potatoes, or egg noodles are classic accompaniments.