Crockpot Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	105%	71%
fat	4%	3%
aromatics	17%	23%
salt	0%	0%
thickener	0%	1%
vegetables and beans	81%	91%
collagen idx	0.8	0.8
marbling idx	0.8	0.5

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1134 g	2 1/2 pounds boneless chuck roast
4 g	1 teaspoon kosher salt (divided)
1 g	1/2 teaspoon ground black pepper (divided)
30 g	1/4 cup white whole wheat flour (or all-purpose flour)
40 g	3 tablespoons extra-virgin olive oil (divided)
354 g	1 1/2 cups dry red wine
150 g	1 large yellow onion
120 g	3 celery stalks
6 g	2 cloves garlic
33 g	2 tablespoons tomato paste
16 g	1 tablespoon Worcestershire sauce
244 g	4 large carrots
	2 parsnips
340 g	3/4 pound red potatoes (about 2 medium)
1 g	1 bay leaf
3 g	3 sprigs fresh thyme
840 g	3 to 4 cups low-sodium beef broth
218 g	1 1/2 cups fresh or frozen peas (no need to thaw)
	Fresh parsley (optional for serving)

Method: 14 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m sure the stew will be delicious but there was nothing easy about this recipe. When I get a recipe off the internet, I follow it on my phone. The way the directions are written, it’s not easy to quickly scan to the next steps. I found I had to keep scrollin” — a cook, 3★

“I loved that this stew was full of great veggies that I don't typically see in stews, like parsnips. It tasted comforting, yet not too heavy. Like some other reviewers, I found the prep took me far more than the 15 minutes noted in the recipe. (To be fair, I w” — a cook, 4★