Direct answer: You’re looking for a beef stew you can make in a slow cooker. Guided ideas and a simple, reliable recipe outline:
- Cut 2.5–3 pounds beef chuck into 1–2 inch chunks. Season with salt and pepper.
- Sear the meat in batches in a skillet with a little oil to develop flavor, then transfer to a slow cooker.
- Sauté roughly chopped onions, garlic, and maybe celery in the same skillet for 3–4 minutes; add to the cooker.
- Add aromatics: a couple bay leaves, dried thyme or rosemary, and a splash of Worcestershire sauce or soy sauce.
- Add vegetables: roughly diced potatoes (about 1–2 pounds), carrots (1–2 pounds), and optional parsnips or celery.
- For liquid: use beef broth or stock (about 4 cups), plus 1 cup red wine or additional broth. The liquid should just cover the ingredients.
- Thickening options: mix ¼ cup flour or cornstarch with a little cold water and stir in near the end, or whisk in a slurry during the last 15–30 minutes to thicken.
- Cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are soft.
- Optional finish: stir in 1 cup frozen peas or chopped parsley after cooking for color and brightness; adjust salt and pepper to taste.
- Serve with crusty bread or over mashed potatoes.
Tips for best results:
- Browning the meat before slow cooking adds depth of flavor.
- Dry off meat well before browning to get a good sear.
- If you prefer a thicker, gravy-like stew, add a slurry (flour or cornstarch mixed with cold water) during the last 15–20 minutes of cooking and keep the cooker on high.
- For richer flavor, substitute some of the beef broth with red wine or add a splash of balsamic at the end.
If you’d like, I can tailor a precise ingredient list and cooking times to your slow cooker size (3-, 6-, or 8-quart) and dietary needs (gluten-free, low-sodium, etc.).
