Slow Cooker Beef Stew (Print Version)
Tender beef, root vegetables, and a rich, savory broth, slow-cooked to perfection for a hearty, comforting meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, chopped
05 - 1 large onion, diced
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 1/2 cup dry red wine (optional, replace with broth if desired)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Thickeners & Spices
12 - 1/4 cup all-purpose flour (or gluten-free flour)
13 - 2 tbsp olive oil
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Season the beef cubes with salt and pepper, then toss with the flour until thoroughly coated.
02 - In a large skillet over medium-high heat, warm the olive oil. Brown the seasoned beef in batches until all sides are seared. Transfer the seared beef to the slow cooker.
03 - Incorporate the carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - In a separate bowl, whisk together the beef broth, red wine (if utilizing), tomato paste, and Worcestershire sauce. Pour this liquid mixture over the beef and vegetables in the slow cooker.
05 - Introduce the bay leaves, thyme, and rosemary to the slow cooker. Stir gently to ensure all ingredients are well combined.
06 - Cover the slow cooker and cook on the low setting for 8 hours, or until the beef is fork-tender and the vegetables are soft.
07 - During the final 30 minutes of cooking, add the frozen peas. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Before serving, carefully remove and discard the bay leaves. Serve the stew hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- This recipe is your secret weapon for those busy weeknights when you still crave something deeply satisfying and homemade.
- It consistently turns out fork-tender beef and vegetables, bathing in a rich, savory broth that will have everyone asking for seconds.
02 -
- Resist the urge to skip browning the beef; that deep, caramelized crust on the meat is absolutely crucial for building the foundational savory flavor of your stew.
- Patience is truly a virtue here; the long, slow cook time is what transforms tough chuck into unbelievably tender, fall-apart beef.
03 -
- Avoid overcrowding the skillet when browning your beef; working in batches ensures a proper sear and not just steamed meat, which is essential for flavor development.
- Always remove the bay leaves before serving; their job is done, and they can have an unpleasant texture if left in the final dish.