This warm and hearty beef stew is perfect for cozy days. Packed with tender beef and colorful vegetables, it’s like a big hug in a bowl!
The best part? Just toss everything in the slow cooker and let it work its magic. I love coming home to that delicious smell. It’s a dinner win every time! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stew due to its marbling, which makes it tender when slow-cooked. If chuck roast is unavailable, you can use brisket or round steak. Just remember to cut it into bite-sized pieces!
Carrots: Fresh carrots add a sweet note. You can substitute baby carrots if that’s what you have. They just need a shorter cooking time, so add them later in the cooking process.
Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture. If you want a lower-carb option, consider using cauliflower. Just add towards the end of cooking to avoid mushiness.
Red Wine: While it’s optional, red wine adds depth. If you prefer not to use it, just add an extra cup of beef broth. For a non-alcoholic option, try a splash of vinegar to mimic the acidity.
How Do You Get the Beef That Perfect Tenderness?
Browning the beef is a key step you’ll want to focus on. It creates a nice crust and enhances flavor. Here’s how to do it right:
- Heat oil in a skillet over medium-high. Don’t overcrowd the pan, or the beef will steam instead of brown.
- Cook in batches, letting each piece get a nice brown color, about 2-3 minutes per side. This adds amazing flavor!
- Transfer the beef to the slow cooker immediately to keep it warm while you sauté the veggies.
Slow cooking is where the magic happens. Trust the process! Cook on low for a long time to break down the tough fibers in the meat, ensuring every bite is tender.
How Can You Make the Stew Thicker?
If you want a heartier stew, here’s a simple trick:
- Sprinkle flour over the ingredients in the slow cooker and stir well before adding the broth. This helps thicken the sauce as it cooks.
- Another method is to mash a few cooked potatoes and stir them back in the stew to thicken the broth naturally.
Play with the thickness to your liking! A thicker stew is great for serving over bread or with a spoon!
Slow Cooker Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck roast, cut into 1-2 inch cubes
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 stalks celery, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delightful beef stew takes about 15 minutes of active preparation time. After you’ve got everything in the slow cooker, you can just walk away! Cook on low for 7-8 hours or on high for 4-5 hours. By the time you’re ready for dinner, you’ll have a warm, comforting meal ready to go!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the oil in a large skillet over medium-high heat. While the oil is warming, season the beef cubes with salt and pepper. Brown the beef in batches (don’t overcrowd the pan) for about 2-3 minutes on each side until they get a nice brown color. This will add great flavor! Once browned, transfer the beef into the slow cooker.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onion, garlic, and celery. Sauté them for about 5 minutes until they are softened. Stir in the tomato paste and cook for another minute. This mixture will add a rich base flavor to your stew!
3. Deglazing the Pan:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet. This adds even more flavor. Allow it to reduce a bit, about 3 minutes, before transferring the mixture to the slow cooker.
4. Mixing It All Together:
Now it’s time to add the carrots, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Give it a gentle stir to mix everything together. Then, sprinkle the flour over the top and stir again to help thicken the stew as it cooks.
5. Cooking the Stew:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. You want the beef to be fork-tender and the vegetables fully cooked through. The aroma filling your kitchen will be amazing!
6. Final Touches:
Once cooked, discard the bay leaves. Taste your stew and adjust the seasoning with salt and pepper if needed. Finally, garnish with chopped fresh parsley before serving.
7. Serving It Up:
Serve your delicious beef stew hot, ideally with some crusty bread on the side for dipping. Enjoy the heartwarming flavors of this comforting dish!
Enjoy your comforting slow cooker beef stew with tender chunks of beef and hearty vegetables in a rich, flavorful gravy!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first. Thaw the beef in the refrigerator overnight or for quicker results, use the microwave on the defrost setting. Pat it dry before browning to avoid excess moisture in the pan.
What Other Vegetables Can I Add?
You can certainly add more vegetables! Consider green beans, peas, or parsnips for extra flavor and texture. Just remember to cut them into similar-sized pieces for even cooking. Add quicker-cooking veggies like peas in the last hour to keep them vibrant.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the stew for up to 3 months. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth to maintain moisture.
Can I Make This Recipe Without Wine?
Absolutely! If you prefer not to use wine, simply replace it with an additional cup of beef broth. To add depth, you could add a splash of vinegar or lemon juice for a bit of acidity.
