A rustic Slow Cooker Beef Stew featuring a rich red wine reduction and a slow-searing technique for the meat. This timeless family favorite is ideal for cold Sunday afternoons, delivering deep, complex flavors with minimal effort. Ready in 8 hours with high protein and vitamin-rich root vegetables.
Ingredients
Instructions
Step 1
Sear the Beef: Brown the beef cubes in a skillet over high heat for 5 minutes until a crust forms, then transfer to the slow cooker.
Step 2
Deglaze the Pan: Pour the red wine into the hot skillet, scraping the bottom to loosen the browned bits (fond), and pour the liquid over the beef.
Step 3
Layer Vegetables: Add potatoes, carrots, celery, onion, and garlic on top of the meat in the slow cooker.
Step 4
Combine Liquids: Whisk the tomato paste into the beef broth until smooth and pour over the ingredients.
Step 5
Slow Cook: Set the slow cooker to “Low” for 8 hours (or “High” for 4 hours) until the beef is fork-tender.
Step 6
Thicken (Optional): If you prefer a thicker gravy, whisk 2 tbsp of cornstarch with cold water and stir it in 30 minutes before serving.
Step 7
Final Touch: Stir in the fresh thyme and season with salt and pepper to taste before serving in deep bowls.