Crockpot Beef Stew

Introduction:
Warm up with a comforting bowl of Crockpot Beef Stew. This easy recipe combines tender beef, hearty vegetables, and a flavorful broth, making it a perfect meal for cold evenings. Just set it and forget it—let the slow cooker work its magic while you go about your day!

Inspiration Behind the Recipe:
Crockpot beef stew is a classic comfort food that allows busy home cooks to enjoy a hearty meal with minimal effort. The slow cooking method transforms tough cuts of beef into melt-in-your-mouth tenderness while infusing the stew with deep flavors.

Ingredients Breakdown:

• For the Stew:
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 medium potatoes, peeled and diced
  • 3 large carrots, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for browning)
  • Optional: 1 cup frozen peas (added in the last 30 minutes of cooking)

Step-by-Step Recipe:

1. Brown the Beef:
   In a large skillet over medium-high heat, heat the olive oil. Add the beef cubes and sear until browned on all sides (about 4-5 minutes). This step enhances the flavor.
2. Prepare the Vegetables:
   While the beef is browning, prepare your vegetables by peeling and dicing the potatoes and carrots, and chopping the onion.
3. Combine Ingredients in the Crockpot:
   Once the beef is browned, transfer it to the crockpot. Add the potatoes, carrots, onion, and minced garlic.
4. Add Liquids and Seasoning:
   Pour in the beef broth, Worcestershire sauce, and tomato paste. Sprinkle in the thyme, rosemary, salt, and pepper. Stir to combine all the ingredients.
5. Cook:
   Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
6. Add Peas (Optional):
   If using peas, add them in the last 30 minutes of cooking. Stir to combine.
7. Serve:
   Once the stew is ready, taste and adjust seasoning if needed. Ladle into bowls and serve hot, preferably with crusty bread or over mashed potatoes.

Tips for the Perfect Crockpot Beef Stew:

1. Choose the Right Cut of Meat: Chuck roast is ideal for stews as it becomes tender when slow-cooked.
2. Don’t Skip Browning: Searing the beef before adding it to the crockpot enhances the overall flavor.
3. Vegetable Variations: Feel free to add other vegetables like bell peppers or green beans for variety.

Variations and Customizations:

1. Herb Variations: Experiment with different herbs such as basil or oregano for a unique flavor profile.
2. Add Wine: For added depth, incorporate a cup of red wine with the broth.
3. Spicy Version: Add a pinch of red pepper flakes or diced jalapeños for a spicy kick.

Health Considerations and Nutritional Value:

• Protein-Rich: This dish is a good source of protein from the beef.
• Balanced Meal: Pair with a side salad or whole grain bread for a complete meal.

FAQ:

Can I freeze the beef stew?
Yes, this stew freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Can I use frozen vegetables?
Yes, you can add frozen vegetables directly into the crockpot without thawing them.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.

Crockpot Beef Stew

Enjoy a bowl of Crockpot Beef Stew, where tender beef and hearty vegetables simmer in a rich, flavorful broth! This easy recipe is perfect for busy days, giving you a comforting meal with minimal effort.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner

Cuisine American

Ingredients

  

• 2 ½ pounds stew meat see notes for best cuts
• ½ teaspoon each: black pepper garlic salt, celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter divided
• 2 cups yellow onions diced
• 4 cloves garlic minced
• 1 cup cabernet sauvignon or merlot see notes for substitute
• 4 cups beef broth
• 2 beef bouillon cubes
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 5 medium carrots cut into 1-inch chunks
• 1 lb baby Yukon gold potatoes halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup cold water + 3 tablespoons corn starch optional, for thickening
• 2-3 drops Gravy Master optional, adds darker color

Instructions

 

• Prepare the Meat: Cut the stew meat into 1-inch cubes, discarding any large pieces of fat (marbled fat is fine). Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle the flour over the meat and toss again to coat evenly.
• Brown the Meat: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in batches, avoiding overcrowding. Brown each side for about 45 seconds. Add more oil if needed. Transfer the browned meat to the slow cooker.
• Cook the Onions and Garlic: Reduce the heat to medium and melt 1 tablespoon of butter in the same skillet. Add the diced onions and cook for about 5 minutes until softened. Add the garlic and cook for 1 more minute. Splash in a bit of wine to deglaze the pan, using a silicone spatula to scrape up the browned bits. This adds great flavor to the stew. Transfer the onion and garlic mixture to the slow cooker.
• Add Remaining Ingredients: Add all the remaining ingredients to the slow cooker, except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
• Cook the Stew: Cover and cook on low for 7 ½ to 8 hours or on high for 3 ½ to 4 hours, until the vegetables are softened and the potatoes are fork-tender.
• Finish the Stew: Add the frozen peas in the last 15 minutes of cooking. Remove the bay leaves and rosemary stem before serving.
• Optional Thickening: If you prefer a thicker stew, combine ¼ cup cold water with 3 tablespoons of corn starch. Slowly stir this mixture into the stew and allow it to thicken as it cooks. It will continue to thicken once the heat is turned off.
• Add Butter for Finish: Turn off the heat and swirl in 2 tablespoons of cold butter for a smooth and velvety finish. This technique, called “Monter au Beurre,” gives the stew a silky texture.
• Optional Darkening: Add 2-3 drops of Gravy Master for a richer, darker color.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
• Best Cuts of Beef for Stew:
  • Chuck roasts (best option)
  • Rump roasts
  • Bottom rounds
• Wine Substitute: You can replace the wine with an equal amount of beef broth or red grape juice, plus 2 tablespoons of red wine vinegar to help tenderize the meat. For an Irish twist, use 1 cup of extra stout Guinness instead of wine.
• Optional Additions: Feel free to add celery, green beans, parsnips, or sweet potatoes for variety.
• This recipe is featured in The Cozy Cookbook on page 47!
• Nutritional Information: This recipe makes 6 servings, and nutritional details are estimates per serving.

Keyword Crockpot Beef Stew