Slow Cooked Beef Stew Gravy
Savor the comforting flavors of this hearty Slow Cooked Beef Stew Gravy, a soul-warming recipe perfect for chilly evenings or cozy family dinners. Tender beef chuck, seared to perfection, slowly simmers alongside a medley of vibrant vegetables like carrots, celery, and baby potatoes, soaking up a rich, aromatic broth infused with red wine, Worcestershire sauce, and fresh herbs. The slow cooker does all the work, transforming simple ingredients into a luscious, savory gravy that blankets every bite. This one-pot wonder is easy to prepare, with just 20 minutes of prep time, and its melt-in-your-mouth texture pairs beautifully with crusty bread or creamy mashed potatoes. Garnished with fresh parsley for a pop of color, this classic beef stew is a must-try recipe that guarantees both flavor and comfort in every spoonful.
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Recipe Information
Ingredients
- 2 lbs Beef chuck, cubed
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 Carrots, peeled and sliced into chunks
- 3 Celery stalks, chopped
- 1.5 lbs Baby potatoes, halved
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 1 cup Red wine (optional)
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 tbsp Worcestershire sauce
- 1 cup Frozen peas
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Season the beef chunks with salt and black pepper. Lightly coat them in the all-purpose flour, shaking off any excess.
Heat the butter and olive oil in a large skillet over medium-high heat. Sear the beef chunks in batches until browned on all sides. Remove the beef and transfer to a slow cooker.
In the same skillet, sauté the diced onion and minced garlic until softened and fragrant, about 3 minutes. Add the tomato paste and cook for another minute. Transfer the mixture to the slow cooker.
Add the carrots, celery, and baby potatoes to the slow cooker, spreading them evenly over the beef.
Pour the beef broth and red wine (if using) into the slow cooker. Add the bay leaves, thyme sprigs, and Worcestershire sauce. Stir gently to combine.
Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
About 15 minutes before the stew is finished, add the frozen peas and stir them into the stew. Allow them to heat through.
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.4 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
