As soon as the air turns chillier, one of the first foods that comes to my mind is a hearty beef stew.

Large and fork tender chunks of beef, paired with simple root vegetables sitting in a rich tomato sauce is a scene commercials are made out of!

This recipe for Slow Cooker Beef Stew is so simple as you literally throw all the ingredients in – give it a quick stir and let it go over about 8 hours. This recipe is perfect when made overnight, and when you wake up, you’ve got dinner (or lunch) ready for the day (or two)!

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Slow Cooker Beef Stew

Ingredients

2 lbs of cubed chuck roast

1 cup carrots – cubed

1 onion – largely chopped

1 bell pepper – largely chopped

4 white potatoes – quartered

2 cloves of garlic – minced

1 small can of tomato paste

1/4 cup of red wine

3/4 cup of beef broth

2 teaspoons of Kosher salt

1/2 teaspoon of red pepper flakes

2 dried Bay Leaves

Instructions

Put all the ingredients in a slow cooker.

Stir gently and cover.

Cook for 7-8 hours on low until beef is fork tender.

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