Recipe Background
Whether it's rainy or cold, or honestly even sunny and warm, our favorite weekly rhythm is having this Classic Sunday Beef Stew as the weekend comes to a close. We love it because all it takes is searing some hearty beef, then moving it to the slow cooker to meld with all the other savory, rich, yummy ingredients. Hearty, simple, and delicious we can't think of a better way to get ready for the week ahead than with a bowl of Classic Sunday Beef Stew. It's always good for the soul (and belly)!
Whether it's rainy or cold, or honestly even sunny and warm, our favorite weekly rhythm is having this Classic Sunday Beef Stew as the weekend comes to a close. We love it because all it takes is searing some hearty beef, then moving it to the slow cooker to meld with all the other savory, rich, yummy ingredients. Hearty, simple, and delicious we can't think of a better way to get ready for the week ahead than with a bowl of Classic Sunday Beef Stew. It's always good for the soul (and belly)!
Ingredients
- 1 tablespoon olive oil
- 1 (3-pound) beef chuck trimmed of excess fat and cut into 1-inch-thick pieces
- freshly ground pepper to taste
- 1 teaspoon salt plus more, to taste
- 1 1/2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 6 cloves garlic minced
- 1 large yellow onion cut into chunks
- 4 large carrots peeled and cut into 1/2-inch-wide diagonal slices
- 1 pound Yukon Gold potatoes diced into 1/2-inch-thick cubes
- 1/4 cup all-purpose flour
- 1 cup frozen peas
Directions
- In a large skillet over medium-high heat, add the oil.
- Add the beef pieces, in batches, to the oil and season them generously with the pepper and the extra salt. Sear until they are browned, about 5 minutes per batch.
- In a 6-quart slow cooker, add the browned beef pieces, the beef broth, the wine, the tomato paste, the Worcestershire sauce, the balsamic vinegar, the thyme, the remaining 1 teaspoon of salt, and the pepper and stir to combine.
- Add the garlic, the onion, the carrots, and the potatoes to the beef mixture.
- Cover the slow cooker and cook until the beef is very tender, about 4-5 hours on high heat or about 7-8 hours on low heat.
- Transfer 1 cup of the broth mixture from the slow cooker to a medium bowl, then whisk in the flour until no lumps remain.
- Add the slurry mixture back into the stew and stir to combine.
- Add the peas to the stew and cook on high heat, uncovered, until the stew slightly thickens, about 10-15 minutes.
- Serve.
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