Slow Cooker Beef Stew

Slow Cooker Beef Stew

This classic beef stew recipe is hearty, comforting, and perfect for a chilly day. The slow cooking process tenderizes the beef and allows the flavors to meld beautifully.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 7-8 hours on low, or 4-5 hours on high

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes

• 1/4 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 pound carrots, peeled and cut into 1-inch pieces

• 1 pound potatoes (like Yukon Gold or Russet), peeled and cut into 1-inch cubes

• 2 stalks celery, chopped

• 1 (14.5-ounce) can diced tomatoes, undrained

• 1 (10.5-ounce) can beef broth

• 1/4 cup dry red wine (optional)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 bay leaf

• Fresh parsley, for garnish (optional)

Equipment:

• Slow cooker (6-quart or larger)

• Large skillet

• Mixing bowl

Instructions:

1. Prepare the Beef: In a medium bowl, combine the flour, salt, and pepper. Add the beef cubes and toss to coat evenly.

2. Brown the Beef: Heat the oil in a large skillet over medium-high heat. Add the beef in batches (don't overcrowd the pan) and cook until browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to the slow cooker.

3. Sauté the Vegetables: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 additional minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.

4. Combine Ingredients: To the slow cooker, add the carrots, potatoes, celery, diced tomatoes (with juice), beef broth, red wine (if using), Worcestershire sauce, thyme, oregano, and bay leaf. Stir gently to combine.

5. Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until the beef is very tender and the vegetables are cooked through.

6. Thicken (Optional): If you prefer a thicker stew, you can create a cornstarch slurry. In a small bowl, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the stew during the last 30 minutes of cooking. Let it cook uncovered for the remaining time to thicken.

7. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or over mashed potatoes.

Tips:

• Best Beef for Stew: Beef chuck roast is the ideal cut for slow cooker stew. It has a good balance of fat and connective tissue, which breaks down during long cooking, resulting in incredibly tender meat.

• Browning is Key: While it takes a few extra minutes, browning the beef before adding it to the slow cooker adds a deeper, richer flavor to the stew. Don't skip this step!

• Vegetable Variations: Feel free to customize the vegetables based on your preference or what you have on hand. Peas, green beans, or mushrooms make great additions. Add them during the last hour of cooking on low (or 30 minutes on high) so they don't get too mushy.

• Wine Selection: A dry red wine like Cabernet Sauvignon or Merlot works well in this recipe. The alcohol cooks off, leaving behind a rich depth of flavor. If you prefer not to use wine, simply substitute with extra beef broth.

• Make Ahead: Stew is often even better the next day! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.

• Freezing: This stew freezes well. Place cooled stew in freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Enjoy this comforting and delicious slow cooker beef stew!