Classic Beef Stew Slow Cooker Recipe
Beef stew is a timeless comfort food, and making it in a slow cooker is both convenient and rewarding. The slow cooking process tenderizes the meat and melds the flavors together, resulting in a rich, hearty dish perfect for chilly days. This classic recipe combines beef, vegetables, and seasonings for a meal that’s as flavorful as it is easy to prepare.
Ingredients:
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or use additional beef broth)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 1 cup celery, chopped
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry)
Instructions:
- Prepare the Beef:
- In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated. This step helps to thicken the stew later and adds flavor to the meat.
- Brown the Beef:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides, about 4-5 minutes per batch. Transfer the browned beef to the slow cooker.
- Sauté the Aromatics:
- In the same skillet, add the chopped onion and cook over medium heat until softened, about 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Transfer the onion and garlic to the slow cooker with the beef.
- Deglaze the Pan:
- Pour the red wine (if using) into the hot skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly. Add the tomato paste and stir well. Pour this mixture into the slow cooker.
- Add Liquids and Seasonings:
- Pour in the beef broth, ensuring the beef and onions are mostly covered. Stir in the thyme, rosemary, and bay leaves.
- Add Vegetables:
- Add the carrots, potatoes, and celery to the slow cooker. Stir to combine. Ensure that the vegetables are submerged in the liquid as much as possible.
- Slow Cook:
- Cover the slow cooker with its lid and set it to cook on low for 7-8 hours or on high for 4-5 hours. The stew is ready when the beef is tender and easily shreds with a fork.
- Thicken the Stew (Optional):
- If you prefer a thicker stew, mix the cornstarch with cold water to create a slurry. About 30 minutes before serving, stir the slurry into the stew and let it cook on high, uncovered, to thicken.
- Add Final Touches:
- About 15 minutes before serving, stir in the frozen peas. Adjust seasoning with salt and pepper to taste. Remove the bay leaves before serving.
- Serve:
- Ladle the stew into bowls and enjoy with crusty bread or over a bed of rice. The stew can be stored in the refrigerator for up to 3 days and freezes well for up to 3 months.
This beef stew is not only filling but also incredibly flavorful, making it a great option for family dinners or meal prep. Enjoy the deep, savory goodness of a homemade stew with minimal fuss!
