There’s something undeniably comforting about a simmering pot of stew on a chilly day. The aroma of savory herbs and tender beef mingling with vegetables fills the kitchen, creating a sense of warmth and anticipation. And when it comes to convenience, slow cooker beef stew reigns supreme.
This recipe is a classic for a reason: it’s simple to prepare, packed with flavor, and endlessly customizable. With just a few basic ingredients and a slow cooker, you can create a satisfying and delicious meal that’s perfect for busy weeknights or cozy weekend gatherings.
Ingredients:
- 2 pounds stew beef, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: potatoes, chopped (about 3-4 medium potatoes)
- Optional: frozen peas, added in the last 30 minutes of cooking
Instructions:
- Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper. Brown the beef in batches, avoiding overcrowding the pan. This step adds depth of flavor.
- Transfer browned beef to the slow cooker. Add onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes. Scrape up any browned bits from the bottom of the pan.
- Add the cooked vegetables, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is very tender and falling apart.
- If using, add potatoes to the slow cooker in the last hour of cooking.
- In the last 30 minutes of cooking, stir in frozen peas (if using). Season with additional salt and pepper to taste.
- Serve hot with crusty bread, rice, or mashed potatoes.
Tips:
- For a richer flavor, use bone-in stew meat. Remove the bones before serving.
- You can substitute other vegetables for the carrots, celery, and potatoes, such as parsnips, turnips, or green beans https://www.vuscode.com/.
- Add a splash of red wine or beer for a deeper flavor profile.
- If the stew is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last 15 minutes of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Additional notes:
- Cooking times may vary depending on your slow cooker model and the size of the beef chunks.
- It is important to use a food thermometer to ensure that the internal temperature of the beef reaches 160°F (71°C) for safety.
- Be sure to follow the safety guidelines for using your slow cooke