Slow Cooker Beef Stew is a classic comfort food—hearty, tender, and full of rich flavor. Using a slow cooker makes the beef melt-in-your-mouth tender and allows the flavors to develop over time. Here’s a simple recipe:
Slow Cooker Beef Stew Recipe
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 4 medium potatoes, peeled and chopped into chunks
- 4 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more broth)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (if using flour for thickening)
Instructions:
1. Prepare Ingredients:
- Season the beef cubes with salt and pepper. Optional: lightly coat them in flour for extra thickness in the stew.
2. Brown the Beef (Optional but Flavorful):
- In a skillet, heat a little oil over medium-high heat and brown the beef on all sides.
- Transfer browned beef to the slow cooker.
3. Add Vegetables and Seasonings:
- Add potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Stir in beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Cook in Slow Cooker:
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and vegetables are cooked through.
5. Thicken the Stew (Optional):
- If you want a thicker stew, mix 2 tablespoons flour with 2 tablespoons water to make a slurry.
- Stir the slurry into the stew and cook for another 15–20 minutes on high, or until thickened.
6. Serve:
- Remove bay leaves. Taste and adjust seasoning with salt and pepper.
- Serve hot with crusty bread or over rice for a complete meal.
Tips:
- Browning the beef adds extra flavor but isn’t required if you’re short on time.
- Vegetables: You can add parsnips, turnips, or peas for variety. Add peas in the last 30 minutes to prevent overcooking.
- Storage: Keeps well in the fridge for 3–4 days and tastes even better the next day. Can also be frozen for up to 3 months.
- Slow Cooker Settings: Cooking on low gives a richer flavor and more tender beef.
This Slow Cooker Beef Stew is warm, hearty, and perfect for a cozy meal.
If you want, I can also give a creamy version that uses a little sour cream or cream cheese to make it extra rich. Do you want that version?
