Ready in: 8 hours 30 minutes · Serves: 6 · Technique: Slow Cooking · Storage: Up to 3 days in the fridge, 3 months in the freezer.
Quick Answer
This Slow Cooker Beef Stew combines hearty beef, vibrant vegetables, and aromatic herbs for a comforting meal perfect for chilly days.
As the chilly winds of fall sweep through New York City, my kitchen transforms into a haven for cozy, comforting meals. There's something about the aroma of a slow-cooked meal simmering away that fills your home with warmth-a perfect fit for Thanksgiving and the festive season ahead. Today, I want to share with you my journey to perfecting a hearty Slow Cooker Beef Stew that has become a family favorite.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Warm and comforting, perfect for chilly fall evenings.
- Simple ingredients that create a flavorful, hearty meal.
- Hands-off cooking with the slow cooker-set it and forget it!
- Leftovers taste even better, making it ideal for meal prep.
- A family favorite that brings everyone together at the dinner table.
Ingredients
This Slow Cooker Beef Stew is made with wholesome ingredients that meld beautifully together.
Beef
- 2 pounds of beef chuck, cut into 1-inch cubes
Vegetables
- 4 medium carrots, peeled and diced
- 3 medium Yukon Gold potatoes, chopped
- 2 stalks of celery, diced
- 1 medium onion, chopped
- 3 cloves of garlic, minced
Broth and Seasonings
- 4 cups of beef broth
- 2 tablespoons of tomato paste
- 2 teaspoons of Worcestershire sauce
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon of olive oil
How to Make Slow Cooker Beef Stew (Step-by-Step)
Follow these steps to create a delicious, hearty beef stew that warms the soul.
Step 1: Searing the Beef
I start by heating a tablespoon of olive oil in a heavy-duty skillet over medium-high heat. Once it shimmers, I add the cubed beef chuck in batches. I sear it until it's deeply browned on all sides-about 3-4 minutes per side. The goal is to develop that rich, caramelized flavor that will truly elevate the stew.
Step 2: Preparation of Vegetables
While the beef is browning, I chop the carrots, Yukon Gold potatoes, and celery into bite-sized pieces. The vibrant colors of these ingredients serve as a feast for the eyes, ready to meld together for a symphony of flavors.
Step 3: The Slow Cooker
Once the beef is beautifully browned, I transfer it to my slow cooker. I then toss in the chopped vegetables, minced garlic, and onion, creating a rainbow of goodness.
Step 4: Creating the Stew Base
In a separate bowl, I mix the beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. I gently whisk until it's combined and then pour this fragrant mixture over the beef and vegetables in the slow cooker.
Step 5: Slow Cooking
I cover the slow cooker with the lid, set it to low, and let it work its magic for 8 hours or until the beef is fork-tender. During this time, my kitchen fills with the nutty aroma of the beef mingling with the earthy herbs.
Step 6: Finishing Touches
About 30 minutes before serving, I remove the bay leaf and give the stew a gentle stir. It's a moment of pure joy to see how thick and hearty it has become, with the broth thickening beautifully from the starch released by the potatoes.
Common Mistakes to Avoid
- Skipping the Browning: Searing the beef is essential for adding depth and complexity to the flavor. Don't rush this step!
- Overcrowding the Slow Cooker: Adding too many ingredients can lead to uneven cooking. Make sure there's enough space for everything to cook properly.
- Not Seasoning Enough: Don't be shy with the salt and pepper. Make sure to taste and adjust the seasoning before serving.
Tips and Tricks for Success
- Choose Quality Meat: Always go for a good cut of beef, like chuck, as it becomes incredibly tender when cooked slowly.
- Variety in Vegetables: Feel free to add in seasonal vegetables like butternut squash or parsnips for added flavor and texture.
- Leftovers: This stew tastes even better the next day as the flavors continue to meld.
Variations
- Substitute beef chuck with stew meat or sirloin for a different texture.
- Add red wine to the broth for a richer flavor.
- Incorporate beans or lentils for added protein and heartiness.
How to Serve
- Serve with crusty bread for dipping.
- Top with fresh parsley for a burst of color and flavor.
- Pair with a light salad to balance the richness of the stew.
Make Ahead and Storage
- Make Ahead: Prepare all ingredients in advance, and store them in the refrigerator until ready to cook.
- Storage: Let the stew cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen it up.
- Freezing: This stew can be frozen for up to 3 months. Store it in individual portions for easy reheating.
Recipe Notes / What I Learned
Perfecting this Slow Cooker Beef Stew reminded me of the importance of patience in cooking-good things take time to come together! And during the busy holiday season, having a reliable recipe for a comforting meal is truly priceless.
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 bowl
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Recipe by:
Hearty Slow Cooker Beef Stew
Ingredients
Equipment
Method
- Heat olive oil in a heavy-duty skillet over medium-high heat. Sear the cubed beef chuck until browned on all sides, about 3-4 minutes per side.
- Chop the carrots, potatoes, celery, and onion into bite-sized pieces.
- Transfer the seared beef to the slow cooker and add in the chopped vegetables and minced garlic.
- In a mixing bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Whisk until combined and pour over the ingredients in the slow cooker.
- Cover and set slow cooker to low, cooking for 8 hours or until the beef is fork-tender.
- About 30 minutes before serving, remove the bay leaf and stir the stew gently to check thickness.
Notes
FAQs
1. Can I use a different cut of beef for this stew?
While beef chuck is recommended for its tenderness when slow-cooked, you can try other cuts like brisket or short ribs. Just keep in mind that cooking times may vary.
2. How do I thicken the stew if it's too watery?
If your stew turns out too watery, you can thicken it by mixing a tablespoon of cornstarch with cold water and adding it to the stew. Allow it to cook for an additional 10-15 minutes until thickened.
3. Can I prepare this stew in advance?
Yes, this stew is perfect for meal prep! You can make it a day ahead and store it in the refrigerator. The flavors often improve after sitting overnight.
4. What sides pair well with Slow Cooker Beef Stew?
This stew pairs wonderfully with crusty bread, mashed potatoes, or a simple green salad. They help balance the richness of the stew.
5. Can I freeze the leftovers?
Absolutely! Let the stew cool completely, then transfer it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
