Mom's Slow Cooker Beef Stew

Ingredients

1 Tablespoon(s) Olive Oil
3 Pound(s) Beef Chuck trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)
1 ½ Cup(s) Beef Broth (or beef bone broth)
1 Cup(s) Dry Red Wine (or sub extra beef broth)
2 Tablespoon(s) Tomato Paste
1 Tablespoon(s) Worcestershire Sauce
½ Tablespoon(s) Balsamic Vinegar
1 Teaspoon(s) Dried Thyme
1 Teaspoon(s) Salt
1 Pinch(es) Ground Black Pepper (add lots)
6 clove garlic minced
1 Yellow Onion (large) cut into chunks
4 Carrot (large) peeled and cut into 1/2-inch diagonal slices
1 Pound(s) Yukon Gold Potatoes diced into ½ inch cubes
¼ Cup(s) All-Purpose Flour (or sub all purpose gluten free flour)
1 Cup(s) Frozen Peas

Same-Day Grocery Deliveries Available for Seattle

Add all these ingredients to your shopping cart with one click:

How to make Mom's Slow Cooker Beef Stew

• 01
  Warm up your Skillet with a sizzle of olive oil and add your beef chuck! Season generously with salt and pepper and brown in batches for 5 minutes each. Once you've got that beautiful color, transfer the beef to your large 6-8 quart Slow Cooker!
• 02
  Mix together beef broth, red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, pepper, garlic, onion, carrots, and potatoes. Give it a good stir & cover your Slow Cooker. Cook on low for 7-8 hours or on high for 4-5 hours and you'll have the perfect base for your stew!
• 03
  Now, take out 1 Cup of the beef broth and Whisk in ¼ Cup of flour until there are no lumps. Add it back to the Slow Cooker and stir to combine. Then, toss in the frozen peas and let it cook uncovered on high for 10-15 more minutes.
• 04
  It's time to serve! Hot and delicious, Mom's Slow Cooker Beef Stew is best enjoyed with toasted French bread, cornbread, crackers, or biscuits. Enjoy leftovers for up to 3-4 days in the fridge (or freeze for up to 3 months!)