Beef Stew

Beef Stew
  • Difficulty:

  • Prep Time:

  • Total Time:

    6h 15m
  • Servings:



Hearty, classic beef stew is slow cooked all day so dinner is ready when you walk in the door. The use of baby vegetables saves prep time, too.


  • ½ cup all-purpose flour
  • 1 Tbsp. garlic powder
  • 1 Tbsp. kosher salt
  • 1 tsp. ground black pepper
  • 3 lbs. beef chuck roast, trimmed of fat and cut into 2” pieces
  • 1 cup dry Washington State red wine
  • 4 cups beef broth
  • 1 Tbsp. tomato paste
  • 1 lb. bite-size potatoes
  • 8 oz. baby carrots
  • 8 oz. frozen pearl onions
  • 2 cups frozen peas
  • ¼ cup flat leaf parsley, chopped


  1. Mix flour, garlic, salt and pepper together in a bowl. Add meat and toss to coat; set aside.
  2. Add wine, broth and tomato paste to a 6- or 7-quart slow cooker; stir to combine.
  3. Place meat and any loose flour mix into liquid. Top with potatoes, carrots and onions. Cover and cook on low for 6-7 hours until meat is tender and reaches an internal temperature of at least 145°F.
  4. Remove lid. Add peas and parsley; adjust seasoning to taste. Continue heating 10 minutes or until peas are hot.
  5. Refrigerate leftovers.


Look for bite size potatoes, sometimes labeled one-bite. If you can’t find them just cut potatoes into halves or quarters.

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