The Scoop
Classic Sunday Beef Stew embodies comfort and rich flavor, ideal for celebratory dinners.
The first time I made this classic beef stew was during the whirlwind of my first promotion dinner. I had been promoted to a team lead position and felt the need to impress my new role and my friends. The chuck roast was trimmed meticulously, a habit I picked up from my grandmother who always insisted that proper preparation was the secret to any hearty stew. I remember opening a slightly dusty bottle of red wine from the back of the pantry, a gift from an old friend, to give it that rich depth. Cooking with wine always makes kitchen time feel a bit more celebratory.
As it simmered in the slow cooker, the familiar aroma of thyme and garlic filled the room. My work-weary feet danced over the kitchen floor while I prepped the Yukon Gold potatoes, their earthiness just waiting to soak up all that flavorful broth. I’ve learned over time that letting the beef sear properly before adding it to the slow cooker makes a world of difference. It might take a bit longer, especially doing it in batches, but the caramelized edges add an unbeatable layer of flavor.
Finally, just before serving, scattering bright peas into the mix added that vibrant pop of color and sweetness, reminding me of those first spring days breaking through the gloom of winter. Sharing this meal with friends, I felt a surge of gratitude for both my new job and the cozy ritual of gathering folks around the table. This dish has since become my go-to for celebrations. Especially when success calls for something comforting yet a bit fancy.
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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