Slow Cooker Beef Stew
Slow Cooker Beef Stew


  • 3-3.5 lbs Chuck roast, cut into 1 1/2 inch cubes
  • Kosher salt
  • Pepper
  • 2 tbsp Olive oil
  • 2 Rib celery, minced
  • 2 Large carrots, peeled and diced
  • 1 Yellow onion, minced
  • 6 Large garlic cloves, minced
  • 1 1/2 cups Light red wine
  • 4 cups Beef stock
  • 1 Bay leaf
  • 1/2 lb Mushrooms, halved
  • 1 lb Green beans, trimmed and halved
  • 3 Large russet potatoes, peeled and cut into 2-inch pieces
  • 3 Large carrots, peeled and cut into 3-inch pieces


  1. Season meat with salt and pepper. Heat olive oil in a large cast iron over medium heat. work in small batches cook the meat until sides are browned, but not cooked through.
  2. Add meat to slow cooker. In the same skillet used for the meat add the minced onions, celery and carrots. deglaze the pan with a little beef stock If necessary . Cook until vegetables are tender, stir every 5 minutes. Add garlic and continue cooking until fragrant, for 2 more minutes.
  3. add wine and permit to simmer till reduced through 1/2 and slightly thickened, approximately 3 minutes. add the wine mixture to the slow cooker in conjunction with the beef stock, bay leaf, and mushrooms. Set slow cooker on high for 3 hours.
  4. “add the larger greens, carrots, green beans and potatoes in the slow cooker and cook on high heat for 1 more hour.”. If you cook the stew on low, then set the slow cooker on low for 6 hours. Add the larger vegetables and cook on low for 2 more hours.
    Add more salt to taste if needed.


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