Ingredients
Equipment
Method
Step 1: Prep and Season the Beef
- First, cut your Chuck Roast into uniform 1-inch cubes, trimming away any large, hard pieces of fat. Pat the beef cubes completely dry with a paper towel; this is crucial for getting a good sear.
- In a large bowl, sprinkle the beef with black pepper, garlic salt, and celery salt, tossing to coat evenly. Then, sprinkle the flour over the meat and toss again until every piece is lightly dusted. The flour helps create a wonderful crust and is the first step in thickening your gravy.
Step 2: Sear the Beef for Maximum Flavor
- Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Carefully add the beef to the hot pan in a single layer, making sure not to overcrowd it. Work in batches if necessary.
- Sear the beef for about 45-60 seconds per side, until a deep brown crust forms. Transfer the seared beef to your Slow Cooker.
Step 3: Build the Flavor Base
- Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add the diced onions and cook until they soften, about 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
- Pour in a splash of the Red Wine and use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan. Transfer the onion mixture and the remaining wine to the crockpot.
Step 4: Let the Slow Cooker Work Its Magic
- To the slow cooker, add the Beef Broth, bouillon cubes, Worcestershire Sauce, Tomato Paste, Carrots, Yukon Gold Potatoes, Bay Leaves, the sprig of Rosemary, and dried porcini mushrooms. Give everything a good stir to combine.
- Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours. The stew is ready when the beef is fall-apart tender and the vegetables are soft.
Step 5: Add the Finishing Touches
- During the last 15 minutes of cooking, stir in the frozen peas. Remove and discard the bay leaves and the woody rosemary stem.
- If you'd like a thicker gravy, whisk together the cold water and cornstarch in a small bowl until smooth. Slowly pour the slurry into the stew while stirring. It will thicken as it sits.
Step 6: Create a Velvety Gravy Finish
- Turn off the heat. Add the remaining 2 tablespoons of cold butter and stir gently until it melts completely into the gravy. This creates a beautifully smooth, velvety texture and adds a touch of richness.
- If you like, add a few drops of Gravy Master for a deeper, darker color.
Nutrition
Notes
Ingredient Notes & Substitutions: The best cut for stew is Chuck Roast; consider cubing it yourself for better quality. For potatoes, use waxy varieties like Yukon Gold or red potatoes to prevent them from breaking down. If cooking without alcohol, substitute red wine with an equal amount of beef broth and a tablespoon of balsamic vinegar for acidity. Make-Ahead Tips: Chop onions and carrots, cube potatoes (submerge in cold water), and season beef the night before. Store separately in the fridge for easy assembly in the morning. Slow Cooker Sizing: This recipe is ideal for a 6-quart slow cooker. Halve all ingredients for a 4-quart model, or increase by 1.5 times for an 8-quart, ensuring it's never more than two-thirds full. Pro Tips: Don't skip searing the beef for deep flavor. Always deglaze the pan to capture concentrated flavor bits. Finish with cold butter (Monter au Beurre) for a luxurious, glossy gravy. Use good quality, low-sodium beef broth. Troubleshooting: If your stew is watery, use a cornstarch slurry. Tough beef means it's undercooked; continue cooking until tender. Mushy vegetables are often due to starchy potatoes or cutting them too small. Serving Ideas: Serve this hearty stew with crusty bread, warm biscuits, or cornbread. It's also delicious over creamy mashed potatoes, buttery egg noodles, or cheesy polenta. Garnish with fresh chopped parsley for color and flavor. Storage & Reheating: Refrigerate leftovers in an airtight container for up to 4 days; flavors often improve overnight. Freeze cooled stew in freezer-safe bags for up to 3 months. Thaw overnight and reheat gently on the stovetop, adding a splash of broth if the gravy is too thick. Nutrition information is estimated based on common ingredients and serving sizes and may vary.