Mom's Slow Cooker Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.

	this recipe	typical
liquid	44%	97%
fat	1%	3%
aromatics	15%	23%
acid	1%	0%
salt	0%	0%
vegetables and beans	62%	83%

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

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
1361 g	3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
	Freshly ground salt and pepper
360 g	1 1/2 cups beef broth (or beef bone broth)
236 g	1 cup dry red wine (or sub extra beef broth)
33 g	2 tablespoons tomato paste
16 g	1 tablespoon worcestershire sauce
8 g	1/2 tablespoon balsamic vinegar
2 g	1 teaspoon dried thyme
6 g	1 teaspoon salt
	Lots of freshly ground black pepper
18 g	6 garlic cloves, minced
150 g	1 large yellow onion, cut into chunks
244 g	4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
454 g	1 pound yukon gold potatoes, diced into 1/2 inch cubes
30 g	1/4 cup all purpose flour (or sub all purpose gluten free flour)
145 g	1 cup frozen peas

Method: 3 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I love, love this recipe and can't wait until I make it again! Thank you! As an additional vegetable option, I added brussel sprouts toward the end of cooking. Also, I realized afterwards that I forgot to add the flour, but I ended up liking the texture of ” — a cook, 5.0★

“This recipe is my family’s favorite! It’s the perfect cozy meal. I’ve tried making a pot roast multiple times and I’ve always fail. Until I found ambitious kitchen. The meat is tender and juicy. So much flavor! Thank you” — a cook, 5.0★