Slow Cooker Beef Stew Recipe
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 large carrots, peeled and sliced into 1/2-inch pieces
- 4 medium potatoes, peeled and diced into 1-inch cubes
- 2 celery stalks, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (optional)
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 3 tbsp flour (for coating the beef)
- 2 tbsp vegetable oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Beef: Start by preparing the beef chuck. Pat the beef cubes dry with paper towels to remove excess moisture. This helps in achieving a nice sear on the meat. Season the beef generously with salt and pepper. Then, dredge the cubes in flour, shaking off any excess.
- Searing the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear each side for about 2-3 minutes, or until the meat is browned all over. This step is crucial as it locks in the beef’s flavors and adds depth to the stew. Once browned, transfer the beef to your slow cooker.
- Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, celery, and carrots. Sauté for about 5 minutes, or until the onions become translucent and the vegetables start to soften. This step helps to enhance the flavors before they go into the slow cooker. Transfer the sautéed vegetables to the slow cooker.
- Deglaze the Pan: If you’re using wine, pour it into the skillet to deglaze the pan. Scrape up all the browned bits from the bottom of the skillet – these are packed with flavor. Let the wine simmer for a couple of minutes to reduce slightly, then pour it into the slow cooker. If you prefer not to use wine, you can deglaze the pan with a bit of beef broth.
- Assemble the Stew: To the slow cooker, add the diced potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour in the beef broth, ensuring that the ingredients are just covered by the liquid. Give everything a good stir to combine.
- Slow Cooking: Cover the slow cooker with its lid and set it to low heat. Let the stew cook for 7-8 hours. The long, slow cooking process will allow the beef to become incredibly tender and the flavors to meld beautifully. If you’re in a hurry, you can cook the stew on high for 4-5 hours, but low and slow is always better for beef stew.
- Final Touches: About 30 minutes before serving, taste the stew and adjust the seasoning with additional salt and pepper if needed. You can also remove the bay leaves at this point. For a thicker stew, you can mash a few potato chunks against the side of the slow cooker and stir them back in. This will naturally thicken the broth.
- Serve and Garnish: Ladle the stew into bowls, making sure each serving has a good mix of beef, vegetables, and rich broth. Garnish with freshly chopped parsley for a touch of color and freshness. Serve the stew with crusty bread or over a bed of buttered noodles for a hearty, comforting meal.
Tips for Success:
- Choosing the Beef: Opt for a well-marbled cut of beef like chuck roast. The marbling (fat) in the beef adds richness and flavor, and it breaks down beautifully during the slow cooking process, resulting in tender, melt-in-your-mouth meat.
- Vegetable Varieties: Feel free to experiment with the vegetables. Parsnips, turnips, or even mushrooms can be great additions or substitutions depending on your preference.
- Storage: This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
