Hearty Beef Stew

Serves 6


  • 1.5-2 pounds lean chuck beef, sliced into cubes
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red wine
  • 3 stalks celery, sliced
  • 3 large carrots, sliced
  • 2 medium potatoes, washed and sliced into cubes
  • 1/2 cup roasted red pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 cup frozen peas
  • optional: chopped parsley


  1. Coat the beef with flour in a medium sized bowl or Ziplock bag. Let sit for 5-10 minutes.
  2. In a large skillet, heat oil over medium heat. In batches (making sure not to overcrowd the pan) sear the floured beef on all sides, transferring done pieces to a 6-quart slow cooker.
  3. Using the same skillet, deglaze the pan with red wine. Allow the wine to cook off for a few minutes, scraping up any brown bits on the bottom of the pan.
  4. Add ingredients celery through beef broth to the slow cooker.
  5. Top with the deglazed wine and bay leaf.
  6. Cover and cook on low for 8 to 10 hours, or when beef is very tender.
  7. Remove bay leaf and add frozen peas 20 minutes before serving. Option to top with chopped parsley, enjoy!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.


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