Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1 ½-inch cubes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 4 cups beef broth (low sodium preferred)
  • ½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 tablespoon Worcestershire sauce
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 stalks celery, sliced ½-inch thick
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped

Instructions:

  1. Pat the beef chuck cubes dry with paper towels and season generously with salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering.
  2. Working in batches if necessary to avoid overcrowding, add the seasoned beef cubes to the hot skillet. Sear on all sides until deeply browned, approximately 2-3 minutes per side. This crucial step develops hundreds of complex flavor compounds through the Maillard reaction. Remove the seared beef from the skillet and transfer it to the slow cooker.
  3. Reduce the heat to medium. Add the chopped yellow onion to the same skillet (add a touch more olive oil if needed) and cook, scraping up any browned bits from the bottom of the pan, until softened and translucent, about 5-7 minutes. Add the minced garlic, tomato paste, dried thyme, and dried rosemary, cooking for another minute until fragrant.
  4. Pour in the dry red wine (if using) to deglaze the skillet, continuously scraping to loosen any flavorful browned bits from the bottom. Let the wine simmer for 1-2 minutes until slightly reduced. Stir in the beef broth and Worcestershire sauce. Bring the mixture to a gentle simmer, then remove the skillet from heat.
  5. Add the peeled and chopped Yukon Gold potatoes, carrots, and sliced celery to the slow cooker with the seared beef. Nestle in the bay leaf. Carefully pour the simmering liquid mixture from the skillet over all the ingredients in the slow cooker.
  6. Cover the slow cooker with its lid. Cook on the LOW setting for 8 hours, or on the HIGH setting for 4 hours, until the beef is incredibly tender and easily falls apart, and the vegetables are soft. The collagen in the beef will break down into gelatin, creating a luxurious texture.
  7. If you prefer a thicker stew, in a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry into the stew during the last 30 minutes of cooking on HIGH, or after the cooking cycle is complete. Continue to cook briefly or stir until the stew has reached your desired thickness.
  8. Carefully remove and discard the bay leaf before serving. Ladle the hearty Ultimate Crockpot Beef Stew into bowls. Garnish with fresh chopped parsley, if desired, and serve hot for a comforting meal.