Crock-Pots, the original slow cooker, were practically invented to make beef stew: The gentle heat eases the tough meat into tender, flavorful bits. A little wine, mustard, and mushroom enhances the deep, meaty flavor, while peas and herbs add a burst of freshness. May we suggest some bread to sop up the sauce.
Game plan: This recipe can be prepared through step 1 the night before, cooled, and stored in the refrigerator. The stew can also be cooked on low for about 8 hours.
This dish was featured as part of our Slow Cooker Recipes photo gallery. See also our crock pot roast recipe, which uses porcini and beer.
Looking for more veggies? Check out our easy vegetarian stew.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 35 mins, plus 5 hrs cooking time
- Active: 35 mins
- 2 tablespoons vegetable oil
- 2 medium celery stalks, medium dice
- 1 medium carrot, peeled and medium dice
- 1 medium yellow onion, medium dice
- 2 medium garlic cloves, finely chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 tablespoons Dijon mustard
- 1/3 cup all-purpose flour
- 2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1 (3-pound) boneless chuck roast
- 1/2 pound cremini mushrooms, cleaned, stems trimmed, and quartered
- 1 1/2 cups low-sodium beef broth
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons coarsely chopped fresh Italian parsley leaves
- Heat the oil in a large frying pan over medium heat until shimmering. Add the celery, carrot, onion, garlic, and thyme and cook, stirring occasionally, until the carrots just begin to soften, about 10 minutes. Add the tomato paste, stir to coat the vegetables, and cook until it’s no longer raw-tasting, about 3 minutes. Add the wine and mustard, stir to combine, and bring to a simmer. Cook until the wine reduces by roughly half, about 5 minutes. Remove from heat and set aside. (At this point the mixture can be completely cooled and refrigerated up to 12 hours until ready to continue.)
- Place the flour, measured salt, and measured pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat and mushrooms in the flour mixture and toss to coat. Pour all of the meat, mushrooms, and loose flour mixture into the slow cooker. Add the vegetable-wine mixture and stir to combine. Add the beef broth and bay leaf, tucking the bay leaf into the broth.
- Cover and cook on high, stirring about every 1 1/2 hours if possible (if you can’t stir it that often, it’s OK), until the beef is tender and can easily be pierced with a fork, about 5 hours. Add the peas and parsley, stir to combine, and continue to heat until the peas are warm, about 5 minutes. Taste and season with more salt and pepper as needed.