Beef Stew

The perfect Fall Beef Stew for a weekend at home…the smell of this beef stew simmering away all day is to die for! The last 30 minutes of cooking the beef stew is finished off with red wine to add a velvety and rich finish to the dish. I poured over brown rice but you can also top over pasta or eat on its own with thyme popovers – a great compliment to the beef stew!


1 ½ pounds of beef (boneless chuck) cut into 2 inch cubes
8 tiny potatoes
1 pound of carrots (peeled and chopped)
6 large celery stalks (chopped)
1 large onion cut into wedges
1 cup of beef stock
1 teaspoon of dried herbs de Provence
1/4 teaspoon of salt
1/4 teaspoon of cracked black pepper
4 cloves of garlic minced
Worcestershire sauce
1/4 cup dry red wine


Ensure fat on meat is trimmed and meat is cut into 2 inch cubes. Set aside.

In a 3-4 quart slow cooker place potatoes, carrots, and onion. Add meat. In a small bowl combine beef stock, herbs de Provence, salt, pepper, and garlic. Pour over mixture in slow cooker. Dash worcestershire sauce over the meat/mixture adding more flavor to the meat – roughly 2 tablespoons.

Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 4-5 hours. 30 minutes prior to end of cook time pour in red wine over meat mixture, recover, and finish cooking.