Ingredients
Scale
- 3 pounds boneless beef chuck cut into 2 inch chunks
- olive oil optional, if searing beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1.5 pounds baby potatoes halved or quartered
- 3 large carrots chopped
- 1 large onion chopped
- 4 cloves garlic minced
- 3 cups beef broth
- 1 cup dry red wine
- 4 tablespoons cornstarch
- 3 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup frozen peas thawed
- ¼ cup chopped parsley for topping
Instructions
- Season the beef chunks with salt, pepper, and paprika, then transfer to the crockpot or sear them in a skillet.
- In a skillet over medium-high heat, heat olive oil and sear the beef chunks in batches for 3-5 minutes until browned. Transfer seared pieces into the crockpot.
- Add the baby potatoes, carrots, onion, and garlic into the crockpot.
- In a bowl, whisk together beef broth, red wine, cornstarch, tomato paste, worcestershire sauce, and dried oregano; pour this mixture into the crockpot and add the bay leaves.
- Cover and cook on low for 6-8 hours until the meat is fall-apart tender.
- For the last 15-30 minutes, remove the bay leaves and stir in the thawed peas. Before serving, top with chopped parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Searing the beef adds extra flavor but is optional if you’re short on time.
For a thicker stew, add more cornstarch mixed with water towards the end of cooking.
This stew is even better the next day; perfect for leftovers.
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg