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dump-and-go crockpot beef stew - featured image

Dump-and-Go Crockpot Beef Stew

  • Author: Lilya
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x

Description

A rich, velvety beef stew made in a slow cooker with red wine gravy, tender chuck roast, and hearty vegetables. This easy, dump-and-go recipe requires zero searing and delivers deep flavor with minimal effort.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 large yellow onion, chopped into rough quarters
  • 4 cloves garlic, minced
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 1.5 pounds yellow potatoes (Yukon Gold), cut into 1.5-inch cubes
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (8oz) tomato sauce, no-salt-added
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep ingredients: Cut beef into 1.5-inch cubes. Chop onions, carrots, and potatoes into similar-sized chunks. Mince garlic.
  2. Add beef cubes to the bottom of a 6-quart slow cooker.
  3. Scatter onions, carrots, and potatoes on top of the beef.
  4. In a separate bowl, whisk together red wine, beef broth, tomato paste, tomato sauce, Worcestershire sauce, thyme, rosemary, salt, and pepper.
  5. Pour the liquid mixture over the meat and vegetables in the slow cooker. Toss gently to coat everything.
  6. Drop the bay leaf into the pot.
  7. Cover and cook on LOW for 6 to 8 hours until beef is fork-tender.
  8. About 30 minutes before serving, stir in frozen peas.
  9. Taste and adjust seasoning with more salt or pepper if needed.
  10. If a thicker gravy is desired, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the stew. Cook uncovered for the last 15 minutes to thicken.
  11. Remove the bay leaf before serving.
  12. Serve hot, topped with fresh parsley and crusty bread.

Notes

Do not use lean cuts like sirloin as they will become tough. Yukon Gold potatoes are preferred over Russets to prevent disintegration. The flavor improves overnight. Can be frozen for up to 3 months. If using high heat, check at 3 hours to avoid overcooking.

  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl with crusty b
  • Calories: 450
  • Sugar: 6
  • Sodium: 650
  • Fat: 18
  • Saturated Fat: 6
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 35

Keywords: crockpot beef stew, slow cooker recipe, easy beef stew, red wine stew, dump and go dinner, winter comfort food, meal prep

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Find it online: https://platelyn.com/dump-and-go-crockpot-beef-stew-best-easy-recipe/