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Slow cooker beef & mushroom stew

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Prep Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck, well-marbled, cut into 1½-inch pieces
  • 1 1/2 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 2 tbsp olive oil (divided)
  • 1 large yellow onion, cut into 1-inch chunks
  • 2 stalks celery, sliced into 1/2-inch thick crescents
  • 6 oz cremini or white button mushrooms, halved
  • 5 cloves garlic, peeled and smashed
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 cup dry red wine (like Cabernet or Merlot)
  • 1 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp sugar
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3/4 lb baby Yukon Gold potatoes, halved
  • 1 cup frozen or canned peas
  • freshly chopped parsley, for serving (optional)

Method
 

  1. Sear the Beef: Pat the beef chunks dry and season with salt and pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Brown the meat in 2 batches (about 5 minutes per batch), adding the remaining oil for the second batch. Transfer the browned meat to the slow cooker.
  2. Sauté Aromatics: In the same skillet, add the onions, celery, mushrooms, garlic, and balsamic vinegar. Cook for 5 minutes, scraping the bottom of the pan to loosen the browned bits.
  3. Build the Base: Add the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir for 1–2 minutes until the flour is incorporated.
  4. Deglaze: Slowly pour in the red wine, stirring to combine. Simmer for 2 minutes, then stir in the beef broth, sugar, thyme and bay leaf.
  5. Combine in Slow Cooker: Pour the liquid and vegetable mixture over the beef in the slow cooker. Add the carrots and potatoes, stirring gently so they are mostly submerged.
  6. Slow Cook: Cover and cook on Low for 8 hours or High for 4 hours, until the beef is fork-tender.
  7. Finish: Discard the bay leaf. Taste for seasoning and garnish with fresh parsley.