Slow-Cooker Thick & Chunky Beef Stew

Slow-Cooker Thick & Chunky Beef Stew


  • 1-pound lean chuck beef, cut into cubes
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, cut into slices
  • 3 large carrots, sliced into thick rounds
  • 1/2 cup shelled snap peas
  • 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
  • 1/2 cup diced red bell pepper
  • 1 medium yellow onion, chopped
  • 2  cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon black pepper, divided
  • 2 1/2 cups low-sodium beef broth
  • 1/2 cup red wine
  • 1/4 cup chopped flat parsley, optional for garnish
  • 2 tablespoons tomato paste


Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow-cooker. Add celery, carrots, snap peas, potatoes, red bell peppers, onions, garlic, bay leaf, thyme, salt, black pepper, beef broth, red wine, and tomato paste to the slow-cooker. Cover and cook on low for 8 to 10 hours or until beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley.

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