How Long to Cook Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine) in the slow cooker
Specification: 2½ lb boneless chuck cut into 1½-inch cubes, patted bone-dry and seared hard in a skillet in three batches; layered over 1½ lb quartered Yukon Golds and 1 lb thick-cut carrots with 1 cup dry red wine + 2 cups beef stock, 2 tbsp tomato paste, 2 bay leaves
3-Step Execution Protocol
Add classic beef stew (chuck, yukon golds, carrots, red wine) (2½ lb boneless chuck cut into 1½-inch cubes, patted bone-dry and seared hard in a skillet in three batches; layered over 1½ lb quartered Yukon Golds and 1 lb thick-cut carrots with 1 cup dry red wine + 2 cups beef stock, 2 tbsp tomato paste, 2 bay leaves) to the slow cooker. Set to LOW (7–8 hrs).
Cook for 7–8 hours on LOW. Keep lid on; do not stir unless specified.
A chuck cube pressed with the back of a spoon splits along the grain with almost no push; carrots are fully soft but hold their shape at the wall of a bowl; potatoes have taken on a beige-brown tint from the braising liquid and are fork-tender through the centre. Confirm internal temperature reaches 200°F (chuck collagen-breakdown window; comfortably above the 145°F FSIS whole-cut beef minimum). Rest for 15 minutes before serving.
USDA FSIS 145°F + 3-min rest whole-cut beef safe minimum; Certified Angus Beef "Braising Guide" (chuck reaches probe-tender collagen breakdown at 200–205°F internal); Crock-Pot 6-Qt Set & Forget cooking chart (beef stew LOW 7–8 hrs); ATK "Slow Cooker Revolution" beef-stew method (sear first, then LOW 7–9 hrs). Root-vegetable timing verified against Cook's Illustrated slow-cooker root-vegetable notes.