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Cozy Slow Cooker Beef Stew for Chilly Nights

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This hearty beef stew, born from a happy kitchen accident, features incredibly tender chuck roast and vegetables in a rich, savory-sweet broth made with marsala wine and balsamic vinegar. It’s the ultimate comfort food for cold nights, requiring just 15 minutes of prep before your slow cooker does the rest.

Ingredients

Scale
  • 2 lbs (900 g) beef chuck roast, cut into 1.5-inch cubes
  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1/2 cup (120 ml) sweet marsala wine
  • 4 cups (960 ml) low-sodium beef broth
  • 2 tbsp (30 ml) balsamic vinegar
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 ribs celery, sliced (about 1 cup)
  • 1.5 lbs (680 g) Yukon Gold potatoes, cut into 1-inch cubes
  • 1 cup (150 g) frozen peas
  • 2 tbsp (16 g) all-purpose flour (or cornstarch for gluten-free)
  • 1 tsp (2 g) dried thyme
  • 2 bay leaves
  • 1 tsp (5 g) salt, plus more to taste
  • 1/2 tsp (1 g) black pepper
  • 2 tbsp (30 g) tomato paste

Instructions

  1. Sear the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear the beef for 2-3 minutes per side until deeply browned. Use tongs to flip them. Do not clean the pan.
  2. Build the Flavor Base: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2-3 minutes, scraping up the browned bits with a wooden spoon. Add the garlic and cook for 30 seconds until fragrant. Pour in the marsala wine and let it bubble for 1 minute, scraping up any remaining fond.
  3. Assemble in the Slow Cooker: Transfer the seared beef and the onion-marsala mixture to your slow cooker. Add the tomato paste, dried thyme, bay leaves, and beef broth. Stir gently to combine.
  4. Add the Vegetables: Nestle the carrots, celery, and potatoes into the liquid. They should be mostly submerged. Try to keep the potatoes on top so they don’t get too mushy.
  5. Cook Low and Slow: Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the potatoes are soft.
  6. Thicken and Finish: About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk the flour (or cornstarch) with 1/4 cup (60 ml) of cold water until smooth. Stir this slurry into the stew. Add the balsamic vinegar and frozen peas. Cover and cook on HIGH for 20-30 minutes, until the broth has thickened and the peas are bright green.
  7. Taste and Serve: Give it a final taste. Add more salt and pepper if needed. Ladle into bowls and serve hot with crusty bread for dipping.

Notes

Don’t skip searing the beef—it’s where the flavor lives. Use low-sodium broth and season at the end to control salt. The balsamic vinegar brightens the dish and balances richness. For a gluten-free version, swap flour for cornstarch. The stew tastes even better the next day as flavors meld.

Nutrition

Keywords: slow cooker beef stew, cozy beef stew, winter stew, marsala beef stew, comfort food, easy dinner, one pot meal

Find it online: https://willarecipes.com/cozy-slow-cooker-beef-stew-for-chilly-nights/