Dairy Free Crockpot Beef Stew

Total time8 hr 40 min

Prep time25 min

Cook time15 min

This is the kind of stew that makes a house smell incredible all day long. Chunks of beef chuck get seared until deeply browned, then settle into the slow cooker with red wine, beef broth, and a hit of Worcestershire sauce for a deeply savory, slow-built base. Yukon Gold potatoes, carrots, and celery cook low and slow until fork-tender, soaking up all that rich, wine-laced broth alongside fresh thyme and a bay leaf. A handful of sweet peas stirred in at the end brightens the whole pot, and a scatter of fresh parsley finishes it off with a little lift. It's hearty, comforting, and easy to portion out for busy weeknights or lazy weekends. This one's a great fit for a dairy free table, no extra thinking required.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
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½ tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1 medium yellow onion, cut into 1-inch pieces
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 lb yukon gold potatoes, cut into 1 ½-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 sprigs fresh thyme
1 bay leaf
1 cup frozen peas, thawed

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then toss them in a large bowl with the flour, salt, and black pepper until evenly coated.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to the slow cooker insert.

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