Hearty Slow Cooker Beef Stew Recipe Revealed
If you're in the mood for a meal that's both comforting and flavorful, a hearty slow cooker beef stew could be just the answer. This dish combines tender chunks of beef, an array of vegetables, and a rich, savory broth cooked slowly to perfection, ensuring that every spoonful is a delight. Today, we'll reveal a recipe that's not only simple to prepare but also bursting with flavors that will warm your soul on the coldest of days.
Ingredients You’ll Need
To make this beef stew, gather the following ingredients:
- 2 lbs stew beef, cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 onions, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can replace with broth or water)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 3 large carrots, sliced
- 2 large potatoes, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
🔍 Note: Opt for red wine if you like to add depth and richness to your stew. If you prefer a non-alcoholic version, extra broth or water can be used instead.
Preparation Steps
Let’s break down the process into simple steps:
Step 1: Browning the Beef
Start by seasoning the beef with salt and pepper. In a large skillet over medium-high heat, heat the vegetable oil, and then:
- Add the beef chunks in batches, browning them on all sides. This step is crucial for flavor.
- Once browned, transfer the beef to your slow cooker, keeping any remaining oil in the skillet for the next step.
Step 2: Sauté the Aromatics
In the same skillet:
- Sauté onions until they are translucent.
- Add garlic and cook for another minute until fragrant.
- If there’s any fond (the browned bits) in the skillet, deglaze it with a bit of broth or wine and scrape it into the slow cooker for extra flavor.
Step 3: Assemble in the Slow Cooker
Now, in your slow cooker:
- Combine the browned beef, onions, garlic, beef broth, wine or extra broth, Worcestershire sauce, bay leaves, thyme, and rosemary.
- Stir in the tomato paste, mixing well to ensure it’s evenly distributed.
- Add carrots and potatoes on top.
- Cook on low for 8-10 hours or high for 4-5 hours, or until the beef is tender.
Step 4: Thicken the Stew
When the cooking time is nearly up:
- Combine flour with 1⁄4 cup of cold water in a bowl, whisking until smooth.
- Stir this mixture into the stew, allowing it to cook for an additional 30 minutes or until the stew thickens.
- Add frozen peas 15 minutes before serving, allowing them to cook just until they are heated through.
Serving Suggestions
This beef stew is best served hot. Here are some serving suggestions:
- Accompany the stew with a slice of crusty bread or some mashed potatoes to soak up the rich gravy.
- For a healthier option, serve over a bed of steamed brown rice or cauliflower rice.
- A garnish of chopped parsley or a dollop of sour cream can elevate the presentation and flavor.
📍 Note: The stew thickens as it cools, so if it's too thick upon serving, add a bit more broth or water to reach your desired consistency.
This recipe for hearty slow cooker beef stew ensures a meal that's both deeply satisfying and relatively hands-off, making it perfect for a busy day. The slow cooking process allows the flavors to develop intensely, giving you a stew where every bite feels like a hug in a bowl. The tender beef, combined with the vegetables' natural sweetness and the herbs' aromatic notes, creates a dish that's comfort food at its finest.
Can I make this beef stew in advance?
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Absolutely! This stew often tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently on the stove or in the microwave.
What can I substitute for red wine?
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You can substitute red wine with an equal amount of beef broth, water, or even cranberry or pomegranate juice to retain some of the depth and color wine provides.
How do I ensure the beef remains tender?
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Low and slow is the key. Cook the beef on low heat for a longer period, which will break down the collagen into gelatin, making the meat tender. Browning the beef beforehand also helps by sealing in the juices.