This hearty beef stew is perfect for chilly days. Packed with tender beef and lots of colorful vegetables, it’s like a warm hug in a bowl!
Honestly, my favorite part is just how simple it is. Toss everything in the slow cooker, forget about it, and then enjoy a delicious meal later. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for stews due to its marbling, which makes it tender when cooked low and slow. If you can’t find it, brisket or round roast can work as substitutes, although they may need different cooking times.
Carrots: Fresh carrots add sweetness and color. You could swap these with parsnips for a different flavor or use frozen mixed vegetables in a pinch, but add them later in the cooking process to avoid mushiness.
Potatoes: I recommend using Yukon Gold potatoes for their creamy texture. However, russet potatoes can be used too, though they might break down more during cooking. Sweet potatoes could add a nice twist as well!
Herbs: Thyme and rosemary bring lovely flavors to the stew. If fresh herbs are available, they can brighten the dish even more. You can also substitute with Italian seasoning if that’s what you have.
How Do You Get the Beef to Be Tender in a Slow Cooker?
Tender beef is all about low and slow cooking. Here are some tips to ensure your beef turns out perfectly:
- Brown the beef: Searing the meat before adding it to the slow cooker enhances the flavor. Don’t rush this step – it’s worth the extra time!
- Low and slow is key: Cooking on Low for 7-8 hours allows the beef to become fork-tender. If you’re using High, aim for 4-5 hours, but check for tenderness.
- Cut against the grain: When you chop the beef, make sure to cut against the grain. This will help it remain tender to eat.
With these tips and insights, you’re all set to make a delicious beef stew that’s sure to warm your heart!
Slow Cooker Beef Stew with Vegetables
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
- 4 large carrots, peeled and cut into large chunks
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1/4 cup tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
Time Needed:
You’ll need about 15 minutes for preparation, plus cooking time: 7-8 hours on LOW or 4-5 hours on HIGH in the slow cooker. Perfect for a busy day as you can set it and forget it!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with some paper towels; this helps them brown better. Season with salt and pepper all over.
2. Brown the Beef:
In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes, browning them on all sides until they’re a nice golden color, which should take about 5-7 minutes. If you have a lot of beef, work in batches to avoid overcrowding the pan.
3. Transfer to Slow Cooker:
Once browned, transfer the beef cubes to your slow cooker. This is where the magic happens!
4. Sauté the Vegetables:
In the same skillet, toss in the chopped onion, minced garlic, carrots, and celery. Sauté these for 3-4 minutes, just until the vegetables begin to soften and the onions turn translucent.
5. Add Vegetables to the Cooker:
Now, add those sautéed veggies to the slow cooker along with the chopped potatoes. This is going to be a delicious mix!
6. Mix the Broth:
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the beef and veggies in the slow cooker.
7. Add Bay Leaves:
Drop the bay leaves into the slow cooker, then cover it up with the lid.
8. Let It Cook:
Cook the stew on LOW for 7-8 hours or HIGH for 4-5 hours. When it’s done, the beef should be fork-tender and the veggies nice and soft.
9. Optional: Thicken the Stew:
If you like a thicker stew, about 30 minutes before serving, mix the flour with a bit of cold water to create a slurry. Stir this into the stew and let it cook uncovered for the remaining time to thicken up.
10. Final Touches:
Before serving, don’t forget to remove the bay leaves! Taste your stew and adjust the seasoning if needed.
11. Serve & Enjoy:
Dish out the stew hot, garnished with fresh chopped parsley. It goes wonderfully with crusty bread or rolls for dipping. Enjoy!
With these steps, your comforting bowl of beef stew will be ready to warm your heart on any day!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely before cooking. Thaw overnight in the fridge or use the water bath method (leave it sealed in a plastic bag submerged in cold water). Pat dry before browning to achieve a good sear!
How Can I Adjust the Spice Level?
If you prefer a spicier stew, consider adding a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables. For a milder flavor, stick with the herbs and spices listed in the recipe.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stew a day in advance. Just store it in the fridge after cooking. Reheat on the stove over low heat until warmed through, adding a splash of beef broth if it seems too thick.
What Should I Serve with Beef Stew?
This stew pairs wonderfully with crusty bread, dinner rolls, or a side of rice for soaking up the delicious broth. A fresh green salad can also complement the richness of the stew nicely!