Indulge in a hearty and comforting meal with this Slow Cooker Beef Stew featuring tender beef chunks, golden potatoes, and a medley of vegetables, all simmered to perfection in a rich, flavorful broth. This classic dish is ideal for chilly days when you crave warmth and nourishment.
Why You’ll Love This Recipe
- Effortless Preparation: Utilizing a slow cooker allows for minimal hands-on time, making it perfect for busy schedules.
- Rich and Savory: The combination of seared beef, aromatic vegetables, and herbs creates a deeply flavorful stew.
- Nutritious and Filling: Packed with protein, fiber, and essential nutrients, this stew serves as a well-rounded meal.
Ingredients
- 2 ½ pounds beef stew meat, trimmed and cut into 1-inch cubes
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ¼ cup all-purpose flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups yellow onions, diced
- 4 cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 5 medium carrots, peeled and cut into 1-inch chunks
- 1 ½ pounds baby potatoes, halved or quartered
- 1 cup frozen peas
- Salt and freshly ground black pepper, to taste
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Beef: In a large bowl, combine black pepper, garlic salt, celery salt, and flour. Toss the beef cubes in this mixture until evenly coated.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to the slow cooker.
- Sauté Aromatics: In the same skillet, melt 2 tablespoons of butter. Add diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for an additional minute. Pour in red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes, then transfer the mixture to the slow cooker.
- Combine Ingredients: To the slow cooker, add beef broth, bouillon cubes, Worcestershire sauce, tomato paste, carrots, and potatoes. Stir to combine all ingredients.
- Cook the Stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
- Finish the Stew: Approximately 30 minutes before serving, stir in the frozen peas and the remaining tablespoon of cold butter. Cover and continue cooking until the peas are heated through.
- Serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the stew into bowls and garnish with chopped parsley, if desired.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 20 minutes
- Cooking Time: 7-8 hours on low or 4-5 hours on high
Variations
- Vegetable Additions: Incorporate other root vegetables such as parsnips or turnips for added flavor and texture.
- Herb Enhancements: Add fresh herbs like rosemary or thyme for an aromatic twist.
- Wine Substitute: If you prefer not to use red wine, replace it with additional beef broth and a tablespoon of balsamic vinegar for depth of flavor.
Storage/Reheating
- Storage: Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: Place cooled stew in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen stew in the refrigerator overnight. Reheat on the stovetop over medium heat until warmed through, or microwave individual portions until hot.
FAQs
1. How can I thicken my beef stew?
To thicken the stew, you can create a slurry by whisking 2 tablespoons of flour with ¼ cup of cold water until smooth. Stir this mixture into the stew during the last 30 minutes of cooking.
2. Can I use a different cut of beef?
Yes, cuts like chuck roast or bottom round are suitable for stewing and will become tender during slow cooking.
3. Is it necessary to brown the beef before adding it to the slow cooker?
Browning the beef enhances the flavor through the Maillard reaction, but if you’re short on time, you can skip this step.
4. Can I add wine to the stew?
Yes, adding red wine like Cabernet Sauvignon or Merlot adds depth to the stew’s flavor.
5. How do I prevent my vegetables from becoming mushy?
Cutting vegetables into larger pieces helps them maintain their structure during the long cooking process.
6. Can I make this stew without a slow cooker?
Yes, you can simmer the stew on the stovetop over low heat for 2-3 hours or until the beef is tender.
Print
- Total Time: 7 hours 15 mi
- Yield: 6 servings 1x
Description
This slow cooker beef stew with potatoes is the perfect comfort food! Packed with tender beef, baby potatoes, and a rich, flavorful gravy, it’s a hearty meal that’s easy to prepare.
Ingredients
- 2 lbs beef stew meat, cubed
- 1 lb baby potatoes, halved
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Add beef, potatoes, onion, and garlic to the slow cooker.
- In a bowl, mix beef broth, tomato paste, thyme, paprika, salt, and pepper. Pour over ingredients in the slow cooker.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender.
- If you prefer a thicker stew, mix cornstarch with 2 tbsp water and stir it in during the last 30 minutes.
- Garnish with parsley and serve hot!
Notes
- For extra depth of flavor, sear the beef before adding it to the slow cooker.
- Can be served with crusty bread or over rice for a filling meal.
- Prep Time: 15 mins
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American