Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) all-purpose flour, seasoned with salt and black pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb (450g) Yukon gold potatoes, peeled and cubed (about 3 medium potatoes)
  • 1 cup (125g) frozen peas
  • 1 cup (125g) frozen green beans (optional)
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) dry red wine (optional)
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons (30ml) cornstarch mixed with 2 tablespoons (30ml) cold water (slurry) - Optional

Instructions:

  1. Toss the beef cubes in the seasoned flour, ensuring they are evenly coated.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Don't overcrowd the pan.
  3. Add the chopped onion, carrots, and celery to the skillet. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Transfer the sautéed vegetables to the slow cooker. Add the browned beef, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf. Season with salt and pepper.
  5. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is very tender and the vegetables are cooked through. This is a great beef stew crockpot recipe.
  6. Stir in the frozen peas and green beans (if using) during the last 30 minutes of cooking time.
  7. If you want a thicker stew, stir in the cornstarch slurry during the last 15 minutes of cooking. Cook until thickened.
  8. Remove the bay leaf before serving. Ladle the stew into bowls and serve hot.