Slow Cooker Centralina-Inspired Beef and Vegetable Stew
A hearty slow-cooked beef stew featuring seasonal vegetables and herbs, reflecting the communal spirit of the Centralina region. This american-inspired beef ready in about 260 minutes pairs beef chuck roast, cut into 1-inch cubes, medium carrots, peeled and chopped, celery stalks, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 cup red wine
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
Instructions
- Step 1: Toss 2 lbs beef chuck roast cubes with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering; sear the beef cubes in batches for 3-4 minutes per side until deeply browned, then transfer to the slow cooker.
- Step 3: In the same skillet, add 1 large diced yellow onion, 3 minced garlic cloves, 3 chopped carrots, and 2 chopped celery stalks; sauté for 5 minutes until softened and fragrant.
- Step 4: Transfer the sautéed vegetables to the slow cooker along with 4 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 5: Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked through.
- Step 6: Remove bay leaf before serving; adjust seasoning as needed.
Frequently asked questions
How long does Slow Cooker Centralina-Inspired Beef and Vegetable Stew take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Centralina-Inspired Beef and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep celery stalks, chopped from drying out.
Can I substitute ingredients in Slow Cooker Centralina-Inspired Beef and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Centralina-Inspired Beef and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Centralina-Inspired Beef and Vegetable Stew?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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