This hearty beef stew is made easy with a slow cooker, letting all the flavors blend perfectly while you relax. Packed with tender beef and delicious vegetables, it’s a comfy meal!
Honestly, who doesn’t love the cozy smell of stew filling the house? I like to serve mine with crusty bread for dipping. It’s a warm hug in a bowl! 🥰
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is ideal for stewing due to its tenderness after cooking. If you need a different cut, try brisket or round for more flavor. You can also use a cheaper cut, just cook it longer for tenderness!
Carrots: Fresh carrots bring sweetness. If you’re short on carrots, parsnips or sweet potatoes can be nice alternatives. They also add a unique flavor to the stew.
Potatoes: Russet potatoes are fluffy and perfect, but you could also use Yukon Gold for creaminess. If you need a low-carb option, turnips or cauliflower work well too!
Red Wine: Wine adds depth, but it’s not a must. You can replace it with extra beef broth or even a splash of vinegar for acidity without the alcohol.
Herbs: Thyme and rosemary enhance the flavor. If you don’t have these, Italian seasoning or even a bay leaf can work in a pinch!
How Do You Brown Meat Properly?
Browning meat is crucial for flavor. It locks in moisture and creates a delicious crust. Here’s how to do it right:
- Make sure your skillet is hot. Preheat it on medium-high.
- Don’t overcrowd the pan! Work in batches if necessary to avoid steaming.
- Once the meat is in, let it sit for a few minutes to sear instead of turning it too often.
- Look for a rich brown color on all sides. This might take about 4-5 minutes for each batch.
It’s a simple step that adds great flavor to your stew!
How To Ensure Your Vegetables Are Perfectly Cooked?
To keep veggies from getting mushy, add heartier ones like potatoes and carrots at the start, while more delicate veggies like peas or green beans can go in during the last hour of cooking. This way, they’ll stay vibrant and add texture to your stew!
Slow Cooker Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into chunks
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
For the Broth:
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Seasonings and Garnish:
- Salt and black pepper to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious stew requires about 15 minutes for prep and then cooks for 7-8 hours on low or 3-4 hours on high. Perfect for a busy day, just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the chunks of beef lightly with salt and pepper. Toss them in flour until fully coated; this will help thicken the stew later.
2. Brown the Meat:
In a large skillet, heat up the vegetable oil over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Sear the beef until it’s brown on all sides, about 4-5 minutes per batch. Once done, transfer the browned beef to your slow cooker.
3. Sauté the Onions and Garlic:
Using the same skillet, add the chopped onions and minced garlic. Sauté until softened, roughly 3-4 minutes. Next, stir in the tomato paste and cook for one more minute. Pour in the red wine to deglaze the pan, scraping up all those tasty brown bits. Allow it to simmer for 2-3 minutes to reduce slightly.
4. Combine Everything in the Slow Cooker:
Pour the onion and wine mixture over the beef in the slow cooker. Add in the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Toss in the carrots, potatoes, and celery, ensuring everything is well mixed.
5. Let It Cook:
Cover the slow cooker and let it do its magic! Cook on low for 7-8 hours or high for 3-4 hours until the beef is tender and the vegetables are cooked through.
6. Final Touch:
Once the cooking time is up, remember to remove the bay leaves. Taste the stew and adjust the seasonings with extra salt and pepper if necessary.
7. Serve and Enjoy:
Serve the stew hot, garnished with freshly chopped parsley. It’s fantastic with crusty bread for dipping. Enjoy this comforting dish any day of the week!
This slow cooker beef stew is a delightful mix of tender beef, hearty vegetables, and a rich broth—a dish that brings warmth and joy to your table!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it fully before cooking for even browning. Thaw the beef in the fridge overnight, or use the defrost setting on your microwave if you’re short on time.
How Can I Make This Stew Gluten-Free?
You can easily make this stew gluten-free by omitting the all-purpose flour and using a gluten-free flour blend or cornstarch to thicken the stew. Just add the thickener in the last hour of cooking to avoid clumping.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stew in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to customize the stew with seasonal vegetables. Good options include green beans, turnips, or peas. Just remember to add those that cook faster during the last hour of cooking to maintain their texture.
