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Slow Cooker Beef Stew

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
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Prep Time 20 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1632.5 kcal

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Nonstick Skillet
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 2 pounds beef chuck cut into 1 1/2-inch pieces
  • 1 teaspoon sweet paprika plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour plus more for coating
  • 3 tablespoons olive oil
  • 1 pound small white potatoes halved
  • 1/2 pound cremini mushrooms halved
  • 3 medium carrots cut into 1-inch chunks
  • 1 medium onion chopped
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups low-sodium beef broth
  • 3 sprigs fresh thyme
  • 1 teaspoon caraway seeds optional
  • 1/2 cup loosely packed parsley leaves chopped
  • Sour cream for serving

Instructions
 

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Notes

1. Browning the beef thoroughly is crucial for developing deep, rich flavor through the Maillard reaction. Do not overcrowd the skillet; brown in batches if necessary to ensure a proper sear rather than steaming. 2. The initial cooking of tomato paste until it turns "brick-red" enhances its sweetness and deepens the overall flavor of the gravy. 3. Whisk the flour and wine vigorously to prevent lumps in your gravy. Simmering briefly after adding the broth will ensure it thickens properly. 4. While optional, caraway seeds lend an authentic, subtle depth to this stew, elevating it beyond a simple classic. 5. Don't skip the sour cream and fresh parsley at the end; they provide a vital fresh, creamy counterpoint to the rich, slow-cooked flavors.