Introduction:
When the weather cools down or you need a comforting, filling meal, there’s nothing quite like Slow Cooker Beef Stew. Packed with tender chunks of beef, carrots, potatoes, and a flavorful broth, this stew is both hearty and delicious. Cooking it low and slow in the crockpot allows the flavors to meld together perfectly, creating a rich and savory dish the whole family will love.
Inspiration Behind The Best Slow Cooker Beef Stew:
This stew is inspired by the timeless comfort of a classic beef stew, but made even easier with the convenience of a slow cooker. It’s the perfect meal to prep in the morning and come home to a delicious, ready-to-eat dinner.
Ingredients Breakdown:
- For the Stew:
- 2 pounds beef stew meat (chuck roast or round, cut into 1-inch cubes)
- 4 large carrots (peeled and cut into chunks)
- 4 medium potatoes (peeled and cubed)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 3 tablespoons flour (to coat beef)
- 2 tablespoons olive oil (for browning the beef)
- For Thickening (Optional):
- 1-2 tablespoons cornstarch mixed with 2 tablespoons cold water
Step-by-Step Recipe:
- Prepare the Beef:
- Season the beef stew meat with salt and pepper, then toss it in flour to coat evenly.
- In a large skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to your slow cooker.
- Prepare the Vegetables:
- Add the carrots, potatoes, onion, and garlic to the slow cooker, arranging them around the beef.
- Make the Broth:
- In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until smooth. Stir in the thyme, rosemary, and bay leaves. Pour the mixture over the beef and vegetables in the slow cooker.
- Slow 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.
- Thicken the Stew (Optional):
- If you prefer a thicker stew, mix cornstarch and cold water into a slurry. Stir it into the stew during the last 30 minutes of cooking.
- Serve:
- Remove the bay leaves before serving. Ladle the stew into bowls and enjoy with crusty bread or over rice for a comforting meal.
Tips for the Perfect Slow Cooker Beef Stew:
- Sear the Meat: Browning the beef before slow cooking adds depth of flavor to the stew. Don’t skip this step if possible.
- Low and Slow: Cooking on low for a longer time ensures the meat becomes tender and the flavors meld beautifully.
- Choose the Right Beef Cut: Opt for chuck roast or a similar cut for tender, juicy beef after long cooking.
Variations and Customizations:
- Add Red Wine: For extra depth, add ½ cup of red wine to the broth.
- Vegetable Variations: Swap out potatoes for sweet potatoes, or add other veggies like peas or mushrooms.
- Spice It Up: Add a pinch of red pepper flakes or cayenne if you want a bit of heat in your stew.
Health Considerations and Nutritional Value:
- Lean Protein: Beef stew is a good source of protein. Opt for leaner cuts of beef if you’re watching fat intake.
- Vegetable-Packed: Loaded with vegetables like carrots and potatoes, this stew is a great way to get essential nutrients.
- Lower Sodium: Use low-sodium beef broth to control the salt content.
FAQ:
- Can I freeze leftovers?
Yes, this stew freezes well! Store it in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. - Can I make this stew without browning the beef first?
Yes, you can skip browning if you’re in a rush, but it adds a lot of flavor. If you skip this step, be sure to season the stew well. - How do I reheat the stew?
Reheat the stew gently in a pot over low heat, stirring occasionally, until warmed through. You can also microwave individual servings.
The Best Slow Cooker Beef Stew
This Slow Cooker Beef Stew is rich, hearty, and packed with tender beef and vegetables. Perfect for a comforting, easy-to-make meal, it will quickly become a family favorite.
Ingredients
- 2 ½ pounds stew meat see notes
- 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.
- 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
- 2-3 drops Gravy Master (Optional)- Adds an even richer darker color.
Instructions
- Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Add a splash of wine and use a silicone spatula to deglaze the pan, loosening up any brown remnants. This will give the stew lots of good flavor. Transfer the onions/garlic mixture to the slow cooker.
- Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
- Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
- Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
- Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
- Optional: Add 3 drops of Gravy Master for an even darker color.
Notes
Storage
Best cuts of Beef for Stew
• Chuck roasts (the best option)• Rump roasts• Bottom rounds
You can also season and sear a whole roast for about 8 minutes total, and then cut it into cubes. This results in less moisture loss, but there is also less surface area to season and add a seared texture to.
Red Wine Substitute
Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Best cuts of Beef for Stew
Red Wine Substitute
- An equal amount of beef broth or red grape juice may be used instead of wine, along with 2 Tablespoons of Red Wine Vinegar. The acidity helps to break down and tenderize the meat.
- For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of wine.
Optional ingredient addition: Celery, green beans, parsnips, and sweet potatoes.
