Prep Time: 20 mins | Cook Time: 7 hrs | Total Time: 7 hrs 20 mins | Yield: 6 Servings
If you have a lot of time to kill before dinner, then you should give this recipe a try! It is very hassle-free and I am sure that you and your loved ones are going to love it. Enjoy!
1 tbsp olive oil
3 lbs beef chuck, trimmed of excess fat and cut into 1-inch pieces (about 2 1/2 lbs when done)
Freshly ground salt and pepper
1 1/2 c beef broth (or beef bone broth)
1 c dry red wine (or sub extra beef broth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1/2 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
1 lb Yukon gold potatoes, diced into ½ inch cubes
¼ c all-purpose flour (or sub-all-purpose gluten-free flour)
1 c frozen peas
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add in 1 tablespoon of olive oil and allow it to become hot.
Step 3: Add in the beef and cook until brown. Make sure to sprinkle salt and pepper to taste.
Step 4: Place the seared beef into a large 6 or 8-quart slow cooker.
Step 5: Add in the dry red wine, beef broth, Worcestershire sauce, tomato paste, thyme, balsamic vinegar, salt, and pepper. Stir until well mixed.
Step 6: Add in the onion chunks, garlic, sliced potatoes, and carrots.
Step 7: Cover the slow cooker and cook for 7 to 8 hours on low setting and 4 to 5 hours on high setting.
Step 8: Take 1 cup of broth from the slow cooker and pour it into a bowl.
Step 9: In the bowl with the broth, add in ¼ cup of flour and whisk until well combined.
Step 10: Put it back into the slow cooker and stir until well blended.
Step 11: Add in the frozen peas and cook for another 15 minutes or until the texture of the stew becomes thick.
Step 12: Remove from the heat.
Step 13: Serve hot with cornbread, biscuits, or bread. Enjoy!
You can use beef broth in exchange for red wine.
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