9 hours 15 minutes
With a hearty and flavorful mix of beef chuck roast simmered with diced vegetables in a thick gravy, this beef stew makes for an ideal warm and comforting meal.
‣ 2 tablespoon vegetable oil ‣ 3 pound beef chuck roast, cut into 1 1/2 inch cubes ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 3 cup russet potatoes, cut into 1/2 inch cubes ‣ 2 cup yellow onion, diced ‣ 1 1/2 cup carrots, sliced ‣ 6 ounce baby bella mushrooms, sliced thick ‣ 2 1/2 tablespoon fresh garlic, minced ‣ 1/2 teaspoon ground cumin ‣ 1/2 teaspoon dried oregano ‣ 1/2 teaspoon sweet paprika ‣ 2 bay leaves ‣ 3 cup beef broth ‣ 1 cup dry red wine ‣ 2 tablespoon tomato sauce ‣ 1 1/2 tablespoon Worcestershire sauce ‣ 1/2 cup all-purpose flour, optional ‣ 1/2 cup green beans, trimmed and cut in half ‣ fresh parsley, chopped, for garnish (optional)
Prepare the beef chuck roast by trimming excess fat, cutting it into cubes, then searing it in a skillet with vegetable oil, salt, and pepper. Once cooked, transfer the beef to the bottom of a crock pot (4.5 quarts or bigger).
Add the following ingredients to the crock pot: russet potatoes, yellow onion, carrots, baby bella mushrooms, yellow onion, garlic, cumin, oregano, sweet paprika, and bay leaves.
Whisk together the beef broth, red wine, tomato sauce, and Worcestershire sauce in a large bowl, then pour it over the meat and vegetables in the crock pot. Once done, cover and cook!
If you’d like the sauce to be thicker, create a slurry by removing 1/2 cup of stew broth and slowly whisking in the all-purpose flour, mixing until there are no clumps. Pour the slurry back into crock pot and mix well.
Add the green beans to the crock pot. Once done, cover and cook for a bit longer.